This post may contain affiliate links. Please read my disclosure.
These mango crepes are made with super thin pancakes rolled up and stuffed with a delicious sweet and slightly sour mango filling.
I'm a big fan of mangos and use it in a variety of recipes - from mango jam to mango overnight oats to a mango mojito.
Everyone has their favorites when it comes to breakfast. While there are many options out there, one near or at the top for me are crepes.
If you have never had a crepe, it is a super thin pancake that can be sweet or savory based on the filling inside.
And while they look fancy, they really couldn't be easier to make. You simply throw all of the ingredients for the batter in a blender and blend until smooth. Then drop just enough batter to cover a pan and let the heat do its work before flipping and cooking on the other side.
But while the crepe is awesome on its own, it really is about the filling. And by using fresh mangos and cooking them down slightly with some orange juice and spices, you get a super tasty filling. So if you are looking to mix it up for breakfast, these mango crepes should be at the top of the list.
Jump to:
Ingredient Notes
- All-purpose flour - you use less flour than a standard pancake recipe.
- Milk - helps thin out the batter and adds some fat.
- Eggs - important in adding richness to the crepe batter.
- Unsalted butter - adds flavor and helps cook the crepes.
- Mangos - while I always go with fresh if possible, frozen mango will work as well. And if you have some extra, you can make some mango popsicles.
- Spices - both cinnamon and ginger complement the sour, floral and sweetness of the mangos.
Ingredient Swaps
As with any recipe, you can mix up the ingredients if you prefer. Some variations of these mango crepes include:
- I usually use all-purpose flour, but whole wheat flour is a good substitute.
- While I'm partial to whole milk, skim or fat-free milk works as well or even dairy-free milk like almond or oat milk.
- You can replace the butter with other fats like vegetable, canola or coconut oil.
- I'm a fan of cinnamon and ginger, but nutmeg, cloves or even pumpkin pie spice can be used.
Step-by-Step Photos
Add all of the ingredients to a blender and pulse for 20-30 seconds. If you have time, place the batter in the fridge for an hour. While waiting, make the filling by heating the mangos with orange juice, sugar, extract and spices and cooking for about 5 minutes.
Heat some a small amount of butter in an eight inch non-stick pan over medium heat. Pour ¼ cup of the crepe mixture and tilt/swirl the pan so the batter spreads. Cook for 1 minute and flip and cook for another 30 seconds. Repeat until all of the crepes are made.
Fill each crepe with a filling and roll up like a cigar, placing seam-side down. Repeat with remaining and add some whipped cream and granola on top of the mango crepes if desired.
FAQs
The main difference is crepe batter does not have a raising agent like baking soda or baking powder, while pancakes do. This means crepes are thin and flat, while pancakes are fluffy and thick.
And crepes are typically rolled up which makes these mango crepes the perfect way to stuff it with some fresh mangos.
For homemade crepes, I like 1 cup flour, ¾ cup milk, ½ cup water and 2 eggs.
You'll see some recipes that use all milk and no water and that works fine too. And if you want even a richer flavor, an extra egg wont hurt.
A good homemade crepe is soft and pliable so that it can be rolled up. If your crepes are crisp, then your pan was too hot or you cooked them too long.
Remember with the batter being so thin, it doesn't take long to cook.
While I love my kitchen tools, a crepe maker seems like a waste to me to make these mango crepes. Just use a small non-stick pan.
Once homemade crepes are cooked, they can be stacked right on top of each other. You can keep in an airtight container in the fridge for up to 5 days or in the freezer for 3 months. If using the freezer, place a piece of parchment paper between each so they don't freeze together.
If you want to reheat the crepes, microwaving actually works really well.
Pro Tips/Recipes Notes
- Use Blender – a blender is important in creating thin crepe batter where everything is mixed.
- Rest the Batter – if you have the time, rest the batter for 1 hour so the gluten relaxes and bubbles go away.
- Use Heavy Bottom Pan – your pan needs to heat evenly, so it is important that it has a thick bottom that will achieve this.
- Wipe Skillet – by using butter, it will eventually burn so wipe the skillet between crepe batches to keep from having burned mango crepes.
- Don’t Flip Too Early – wait until the surface of your crepe is no longer shiny and the edges are starting to brown before you try and flip your crepe. If you flip it too early it will tear.
Similar Breakfast Recipes
If you’ve tried this mango crepes recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Mango Crepes
Ingredients
Crepes
- 1 cup all-purpose flour
- ¾ cup milk
- ½ cup water
- 2 large eggs
- 3 tablespoon melted unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- butter for coating pan
Mango Filling
- 4 cups chopped ripe mango (4 mangos)
- ¼ cup orange juice
- 2 teaspoon granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Toppings
- maple syrup
- butter
- whipped cream
- granola
Instructions
- In a blender, combine the flour, milk, water, eggs, butter, vanilla and salt and pulse for 20 seconds. Place the crepe batter in fridge for 1 hour, which allows the bubbles to settle down. (If you don't have an extra hour, it's not a huge deal. I made these without waiting)
- Heat a saucepan over medium-high heat. Add the mangos, orange juice, sugar, vanilla extract, cinnamon and ginger and bring to boil. Simmer for 5 minutes and then set aside to cool.
- Heat an eight inch non-stick pan over medium heat. Add butter to coat pan. Pour about ¼ cup crepe mixture into center of pan and tilt/swirl the pan so the batter spreads evenly. Cook for about 1 minute, until the bottom is light brown. Use a spatula and flip and cook for another 30 seconds. Place on plate and repeat process until all batter is cooked.
- Once crepes are done, add mango filling to each and roll like a cigar, placing seam-side down. Repeat with remaining crepes and top with some whipped cream and granola if desired.
Notes
- Use Blender – a blender is important in creating thin crepe batter where everything is mixed.
- Rest the Batter – if you have the time, rest the batter for 1 hour so the gluten relaxes and bubbles go away.
- Use Heavy Bottom Pan – your pan needs to heat evenly, so it is important that it has a thick bottom that will achieve this.
- Wipe Skillet – by using butter, it will eventually burn so wipe the skillet between crepe batches to keep from having burned crepes.
- Don’t Flip Too Early – wait until the surface of your crepe is no longer shiny and the edges are starting to brown before you try and flip your crepe. If you flip it too early it will tear.
Leave a Reply