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