Mango crepe is one of those fruit-filled crepes typically served as breakfast, just like pancakes, waffles or french toast.
However, for a typical Filipino, this is more of a dessert than breakfast.
Recipe by Ariel Jasa of Mandaluyong City
Mango Crepe desserts may look fancy but they are quite easy to make.
Ripe mangoes are lightly cooked in sugar syrup, and a creamy white sauce topping is made separately.
I noticed that crepes are popular desserts nowadays, especially whenever we dine out.
They looks classy, indulgent yet I realized they are easy to prepare -- I could practically use any fruit I like, either caramelize or add them fresh, and top with commercially bought whipped cream or I make my own sauce.
Making the crepe is like making the hotcake or pancakes, though with very runny and with very thin batter.
The crepe recipe here is for sweet desserts, with added sugar for a little sweetness compared to the crepe for savory dishes like Lumpiang Ubod or Sariwa.
3 pieces Ripe Mangoes, sliced in strips
1 cup Water
2 tablespoon Sugar
3/4 cup all purpose flour
2 cups Evaporated milk
1/2 cup Water
1/4 cup Butter (melted)
2 pieces Egg yolk
1 tablespoon sugar
White Sauce :
1 cup Condensed milk
Liquid syrup from mango filling
Semi-sweet Chocolate Morsels, melted (optional)
Optional Topping: Ice Cream, Nuts
1. Cook the filling by dissolving the sugar in water, then adding the mangoes. Cook for 2 minutes. Strain the liquid and and cool down.
2. To make the white sauce, mix together the liquid from the strained mango filling and the condensed milk. Cook in low heat for 2-3 minutes.
3. To make the crepe : whisk together the flour, milk and water.
4. Add the butter, egg yolk, and sugar and continue stirring.
5. In a pan, pour 2 teaspoon oil, then pour in 1/4 cup crepe batter.
6. spread the batter thinly by swirling the pan, once the sides are curling, flip and cook the other side.
7. Set aside and finish cooking the rest of the batter.
8. To assemble : spread the filling in the center and roll to form a cone.
add the filling in the middle before folding the
9. Top with white sauce and chocolate drizzle, and serve warm or chilled.
Note : If served hot, you could top with a scoop of vanilla ice cream before drizzling with chocolate.
Other fruit fillings I suggest to use are strawberry and banana, peach and pineapple, or even the canned fruit cocktail.