MANGO CREPE
Make and share this Mango Crepe recipe from Food.com.
Provided by fawn512
Categories Breakfast
Time 1h15m
Yield 1 9x13
Number Of Ingredients 13
Steps:
- Crepe batter: (from Bread flour to vanilla).
- Stir all ingredient until smooth. Strain.
- Let sit 30 minute.
- Cook, as thick as possible, until golden brown on Medium heat.
- Sauce: Whisk egg, sugar until stiff and fluffy.
- Fold whipped cream (soft peak) and add grand marnier/curacao.
- Assemble: Crepe - peaches/mango - top with remaining cream ( I place mine in 9x13 pyrex dish).
- Pour Prepared sauce on top.
- Bake 450F/232C for 5 min or until the top is light brown.
- Dust with confectioner's sugar before serve.
Nutrition Facts : Calories 4049.8, Fat 205.9, SaturatedFat 111.8, Cholesterol 3169.1, Sodium 1126, Carbohydrate 475.2, Fiber 5.1, Sugar 293, Protein 80
MANGO CREPES
This is one of Pete Luckett's recipes. He is the owner of Pete's Frootique here in Halifax and his recipes are usually very good. Have not tried it yet but want to post it for safe keeping. It does not state the number of servings so I am guessing at 4. Also feel that fresh peaches could be subtituted for the mango. Preparation time does not include chilling in the fridge.
Provided by waynejohn1234
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make crepes: put milk, egg, cognac, melted butter and vanilla in blender.
- Add dry ingredients.
- Blend well.
- Let batter rest for 30 minutes to 1 hours in the fridge.
- Lightly butter small fry pan and heat to medium.
- Add enough batter to thinly cover bottom of pan.
- Cook until lightly browned.
- Carefully turn and cook other side.
- Layer crepes between sheets of paper towel to keep warm.
- For filling: cream butter and sugar together.
- Divide mixture evenly between crepes, spreading almost to the edge.
- Fold drained mango into whipping cream.
- Spoon equal amounts down the center of each crepe.
- Roll up folding ends in as you go.
- Place seam side down in casserole.
- Sprinkle with extra sugar.
- Place under broiler for 3 to 4 minutes until sugar turns golden.
- Serve with an extra dollop of whipped cream and slice of mango for garnish.
HEIDI'S EGG CREPES
Make and share this Heidi's Egg Crepes recipe from Food.com.
Provided by Heidi-soup
Categories Breakfast
Time 30m
Yield 13 crepes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend ingredients together really well, no lumps. Turn stove top onto medium high. Pan must be hot before you try to cook crepes. When flat pan is hot, butter whole pan. Poor 1/3 cup of batter onto pan. Lift up pan off stove top and tilt pan in all directions until the crepe is thinned out across most of the top. Put pan down, let cook for a minute then flip crepe over - cook for another minute. Now your crepe is done, remove and enjoy.
Nutrition Facts : Calories 183.5, Fat 8.3, SaturatedFat 1.9, Cholesterol 125.6, Sodium 284.5, Carbohydrate 18.6, Fiber 0.8, Sugar 2.3, Protein 7.7
BANANA RUM CREPES
This is a recipe I adapted, when I wanted to get more fiber in our diet. You will be amazed at how light these crepes are! Nice breakfast change.
Provided by Crabbycakes
Categories Breakfast
Time 40m
Yield 10 crepes
Number Of Ingredients 11
Steps:
- Combine flour, oat bran,salt, and baking powder.
- Combine milk, egg whites and oil, mixing well.
- Add to oat bran mixture.
- Mix welll.
- Heat a 6 to 7 inch crepe pan or skillet over medium high heat; lightly spray with cooking oil before making each crepe.
- Pour about 1/4 cup batter onto hot prepared pan; Immediately tilt pan to coat bottom evenly.
- Cook 1 to 1/2 minutes or until top looks dry.
- Turn cook an additional minute.
- Repeat until all crepes are done.
- Keep warm.
- Note: It is important that your crepe batter is runny, otherwise your crepes with be heavy and thick.
- Just add a little water to the batter as you are cooking them, as it tends to thicken.
- Filling: In a small saucepan, put bananas, syrup and butter flavoring.
- Heat on low heat until hot but not boiling, add rum extract.
- Place a tablespoon of filling in center of each crepe and roll up, then placing seam side down.
- Note: You may want to double the filling ingredients so that you can have extra to top the crepes with.
- This was designed as a low fat, low cal recipe so it doesn't have as much filling as you might prefer.
Nutrition Facts : Calories 149.2, Fat 2, SaturatedFat 0.3, Cholesterol 0.5, Sodium 326.2, Carbohydrate 32.9, Fiber 2, Sugar 13.9, Protein 3.7
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