Mango Crepes à la Mode

In the blender, you may make a wonderful, fast, and simple hollandaise sauce. superb with eggs benedict!

Prep Time: 15 mins
Cook Time: 30 mins
Additional Time: 1 hr
Total Time: 1 hr 45 mins
Servings: 12
Yield: 12 crepes

Ingredients

  1. 1 cup all-purpose flour
  2. ¾ cup water
  3. ⅔ cup milk
  4. 3 eggs
  5. 5 teaspoons vegetable oil, divided, or as needed
  6. ¼ teaspoon salt
  7. ¼ teaspoon white sugar
  8. ½ cup orange juice
  9. 4 teaspoons white sugar
  10. 6 ripe mangoes, sliced
  11. 1 teaspoon ground cinnamon
  12. 1 teaspoon vanilla extract
  13. 1 pint vanilla ice cream, or as needed
  14. 2 tablespoons chocolate sauce, or to taste

Instructions

  1. Blend flour, water, milk, eggs, 4 teaspoons vegetable oil, salt, and sugar together in a mixing bowl using an electric mixer until smooth. Cover and refrigerate for 1 hour.
  2. Heat a crepe pan or skillet over medium heat. Brush with remaining 1 teaspoon oil. Stir batter well before pouring about 5 tablespoons into the heated pan to form a very thin coat. Cook crepe until set and bubbles start to appear on the surface, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe onto waxed paper. Repeat with remaining batter, being careful not to stack crepes until completely cooled.
  3. Heat a saucepan over medium-high heat. Pour in orange juice and sugar. Bring to a boil; add mangoes, cinnamon, and vanilla extract. Return to a boil and cook for 2 minutes; set aside to cool.
  4. Lay crepes on a flat, clean surface. Add mango filling to each and roll like a cigar. Place on a dessert plate; top with vanilla ice cream and chocolate syrup.

Nutrition Facts

Calories 191 kcal
Carbohydrate 31 g
Cholesterol 52 mg
Dietary Fiber 2 g
Protein 4 g
Saturated Fat 2 g
Sodium 92 mg
Sugars 21 g
Fat 6 g
Unsaturated Fat 0 g

 

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