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3 mango crepes rolled up on plate with whipped cream on top
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Mango Crepes

These mango-stuffed crepes are made with super thin pancakes rolled up and stuffed with a delicious sweet and slightly sour mango filling.
Course Breakfast
Cuisine French
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 crepes
Calories 120kcal
Author Ryan Beck

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.

Nutrition

Serving: 1crepe | Calories: 120kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 38mg | Sodium: 110mg | Potassium: 116mg | Fiber: 1g | Sugar: 9g