Crepes are very popular in France and across Europe. They look like pancakes but actually thinner. Crepes perhaps always come with some kind of fillings and/or toppings, from which they are classified as sweet or savoury crepes. Sweet crapes are usually served for breakfast or dessert and you can find them filled with ice cream, whipped cream and fresh fruit – like our mango crepes recipe, chopped nuts, jam, or chocolate sauce, among others. While savoury crepes can be filled with scrambled eggs and vegetables, ham and cheese, crispy bacon, chicken and mushroom, etc. Ideas for crepe fillings are endless, you just need to work your creativity a bit.
How to Make Mango Crepes at home
This post will guide you on how to make mango crepes. These sweet crepes are ideal for a dessert treat for your loved ones and friends. If you are hesitating and wondering whether making crepes is complicated, I can assure you that it is quite easy. It only requires some practice with swirling the pan while you are cooking crepes. That’s it. So let’s start to make some sweet and tasty mango crepes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Category: How to Cake
- Method: Frying
For the slightly sweet crepes
- 1 egg
- 70g sugar
- 100g fresh milk
- 3g salt
- 600g water
- 300g flour
- Melted butter (for frying crepes)
For the filling
- Whipped cream
- Chopped mango
Step 1: Preparing crepe batter
The key point in preparing crepe batter is the consistency of the batter, which means all the ingredients should be fully mixed and dissolved. The batter should be smooth and contain no lumps. Therefore, you should take a good care of the batter preparation step.
One way to mix the ingredients is to use a blender, which you just need to put all the ingredients in the blender’s jar and blend until the mixture is smooth. Then you have to let the batter stand for 30 minutes to 1 hour for the bubbles to disappear. If you don’t have a blender or you simply don’t want to use it, you can mix the ingredients step by step with a whisk as below.
- Place the egg and sugar in a mixing bowl and whisk them together. Keep whisking until you get a smooth and thick mixture.
- Pour the fresh milk, salt and water into the egg-sugar mixture and gently whisk to mix them.
- Put all the flour into the mixture and constantly mix with the whisk until all the flour is dissolved. To make sure there is no lump in the batter, filter the batter through a fine mesh sieve. Let the batter stand for a little while then it is ready for cooking crepes.
Step 2: Cooking crepes
As you know, classic crepes are fried both sides. To make the process of frying crepes easy and produce good texture of crepes, a suitable pan should be used. Such pan should have (1) a thick, flat and smooth bottom so that the crepe is heated evenly and doesn’t get burnt easily, (2) low wall to make flipping crepe convenient, and (3) a heat-resistant handle so that moving pan is easy. It would be convenient if you have a crepe pan or a crepe maker because they are designed specifically for making crepes and pancakes. If not, a frying pan with a thick, heavy and smooth bottom will also work.
Our mango crepe recipe aims at rolled crepes; therefore, it requires neither crispiness nor flipping. Instead, the crepes will be cooked only on one side and only to just-right condition, following the below steps:
- Prepare all things you need to cook crepes: melted butter, crepe batter, a pan, a ladle, a spatula, a brush, and a large plate or the sort for stacking crepes.
- Heat the pan under medium heat. If you start with high heat, there are chances that the first crepe is cooked before you finish swirling the pan, which means the batter will not cover whole of the pan bottom as you want it to. You may need to adjust the heat after the first crepe to find the right temperature for your pan.
- Pour a small amount of melted butter into the pan and use the brush to spread butter all over the pan bottom. Let the butter heat for a little while. The butter will give the crepes a better smell.
- Use a medium ladle to measure batter for each crepe. Pour one full ladle of batter to one corner of the pan then immediately lift and tilt the pan in a quick circular movement for the batter to cover the pan bottom in an even layer. You may need to adjust the amount of batter/crepe if the crepe appears too thin or too thick.
- Cook for 2 to 3 minutes or until you see the crepe is slightly brown at the bottom center then insert the spatula between the crepe and the pan from the side to center, in a circular movement, to make sure no point of the crepe sticks to the pan. Then move the crepe off the pan to the plate.
Repeat the process to cook the remaining crepes. You don’t need to butter the pan every time, especially if your pan is non-stick coated. Also keep in mind that cooking time for each crepe after the first crepe will reduce because the pan is hotter over time.
Step 3: Adding filling and wrapping crepes
- Put whipped cream into a piping bag and prepare some chopped mango for filling the crepes.
- Place the crepe, with the cooked side up, on a flat surface so that rolling will be easy.
- Pipe the cream onto the crepe in an area about 3cm x 6cm, with the long sides facing you, starting from center of the crepe, then place chopped mango on top of the cream.
- Wrap and fold the crepe around the filling like you do with a spring roll. First, fold the crepe over the filling along the long side near you. Next, fold the crepe in along the two short sides. Finally roll it forward to complete a rolled mango crepe.
- Repeat to roll the remaining crepes.
I really enjoy the creamy sweet taste of mango and soft crepe in my mouth. Try one bite and it always invite more bites. So delicate and delicious. I believe that you will also like these mango crepes.
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