Mango Crepes - bakeologie

Prep Time:25

Cook Time:15

Chill Time:30

Total Time:1 10

Equipment

crepe pan
metal or rubber spatula
chocolate sauce

Ingredients

Crepes

120 ml (½ cup) milk full-fat, whole milk
50 grams (1 large) egg weight is without shell
⅛ teaspoon fine sea salt
63 grams (½ cup) all-purpose flour
1½ teaspoon white granulated sugar
21 grams (1 ½ tablespoon) melted butter
1 tablespoon extra melted butter for cooking the crepes

Sweetened Whipped Cream

240 ml (1 cup) heavy cream / double cream cold
2 tablespoons condensed milk see Notes for substitutions

Filling and Toppings

2-3 pcs sweet, ripe mangoes chopped into cubes
chopped almonds optional
chocolate sauce optional
mango puree/ mango sauce optional
vanilla ice cream optional

Instructions

Make the Crepes

Option #1: Make the crepe batter using a blender:
Place the milk, eggs, and salt in a blender. Whiz for a few seconds to blend everything together. Add in the flour and sugar, then blend again until very smooth. Pour the melted butter and blend until combined, about 10 seconds more.
120 ml (½ cup) milk, 50 grams (1 large) egg, ⅛ teaspoon fine sea salt, 63 grams (½ cup) all-purpose flour, 1½ teaspoon white granulated sugar, 21 grams (1 ½ tablespoon) melted butter
Option #2: Make the crepe batter without a blender:
Place the milk, egg, and salt in a medium sized mixing bowl. Mix with a whisk for about 1 minute or until the are blended well together. Add in the flour and sugar and mix again until no big lumps of flour are visible. Add the melted butter last and whisk for about 30 seconds more. STRAIN the crepe batter over a fine mesh strainer to remove the remaining lumps.
This step is essential to get that smooth, lump free crepes!
120 ml (½ cup) milk, 50 grams (1 large) egg, ⅛ teaspoon fine sea salt, 63 grams (½ cup) all-purpose flour, 1½ teaspoon white granulated sugar, 21 grams (1 ½ tablespoon) melted butter
Cover the bowl with plastic wrap and let the batter rest for at least 30 minutes and up to 24 hours before cooking them. Store in the fridge if resting for more than 30 mins.
When batter has rested and you’re ready to make the crepes, stir it gently to re-blend. The consistency should be like of a heavy cream.

Make the sweetened whipped cream

Add the heavy cream and condensed milk into the bowl of a stand mixer fitted with the whisk attachment (or a medium bowl if whisking by hand or with an electric hand mixer.
240 ml (1 cup) heavy cream / double cream, 2 tablespoons condensed milk
Whisk on medium to high speed for 2 minutes or until the cream starts to thicken and aerate. Whip to soft peaks or slightly longer to firm peaks. Refrigerate until ready to use.

Cook the crepes

Remove the batter from the fridge and give it a quick whisk to re-blend it.
Heat an 8-inch pan or any nonstick pan over medium-high heat. Put melted butter by using a folded paper towel or pastry brush that was dipped in melted butter. The pan should not be too hot that the butter burns.
Pour about 1/4 cup (60ml) of the batter on an 8-inch pan (or about 1/3 cup (80ml) for a 9-inch pan) then promptly swirl the pan by lifting it from your stove, tilting and turning it in all directions so the batter spreads evenly on the pan in a thin round shape.
Return the pan to heat. You will know if the crepe is ready for turning when the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute.
Flip the crepe using a metal or rubber spatula. The crepe should lay flat – smooth out any folded edges then cook until the the second side is browned too, about 20-30 seconds.
Carefully slide the crepe off the pan into a plate and let it cool down for a bit before assembling the mango crepes.

Assemble the mango crepe

Place one crêpe on your plate, add a dollop of sweetened whipped cream and a spoonfuls of chopped mangoes, fold over the edge of the crêpe, then fold again in half.
2-3 pcs sweet, ripe mangoes
Top each filled crepe with a scoop of vanilla ice cream, a drizzle of chocolate sauce and mango puree, and sprinkle with sliced almonds for some crunch.
chocolate sauce, mango puree/ mango sauce, vanilla ice cream, chopped almonds

Video

Notes

Mangoes. I love using ripe Ataulfo mangoes for this recipe. Gently squeeze the mango to check if it’s ripe. It should not be firm, but ‘give’ a little when gently pressed, similar to a peach or avocado. If your mangoes are on the sour side, see the FAQ section for tips on how to make it sweet.

Condensed milk adds a creamy kind of sweetness to heavy cream, but can be easily replaced with fine granulated sugar in equal amounts.

Mango puree. To make mango puree, add the mango chunks to a blender or food processor. Process until it forms a thick mango puree. Use it immediately, or store in the fridge for up to 4 days in a sealed container.

Chocolate sauce. Use homemade or store-bought.

To store unassembled crepes. Keep them in the fridge for 2 to 3 days covered in plastic wrap. If more than that, tuck them into the freezer in ziploc bags. Stack them flat or roll them individually so you can just easily get the number of pieces that you need.

To reheat unassembled crepes. Put the crepes in a hot pan and warm them one by one until they’re soft and pliable again. On medium-low heat, it usually takes me about 30 seconds per side.

Servings: 4 people

Author: trish