Sweet Mango Crepes (Print Version)
# Ingredients:
→ For the Crepe Mix
01 -
Whole milk (1 cup)
02 -
Regular flour (⅓ cup)
03 -
Cornstarch (¼ cup)
04 -
Powdered sugar (¼ cup)
05 -
Three large eggs
06 -
Few drops yellow food dye (¼ teaspoon)
07 -
Canola cooking spray
→ For the Stuffing
08 -
Two juicy mangoes, skinned and sliced into 10-12 chunks
09 -
Chilled heavy cream (¾ cup)
10 -
Sifted powdered sugar (3 tablespoons)
11 -
Pure vanilla flavor (½ teaspoon)
# Instructions:
01 -
Combine milk with sifted regular flour, cornstarch and powdered sugar until lump-free. Toss in eggs and yellow dye. Stick the runny mix in the fridge for an hour.
02 -
Warm up an 18cm non-stick skillet with a light oil coat over gentle heat. Add 45ml mix, tilt pan to spread. Let it set for 45-60 seconds. Turn onto a flat surface. Do the same with leftover mix.
03 -
Mix cold cream with powdered sugar and vanilla until firm peaks show up (takes around 2 minutes).
04 -
Put cream on the cooked part of each wrap, add a mango chunk, then fold like you'd wrap a burrito. Keep going with all wraps.
05 -
Don't wait too long to eat these as the cream will start to leak if they sit around.
# Notes:
01 -
Letting the mix rest makes your wraps soft enough to roll
02 -
Keep them pale - don't let them turn brown
03 -
Empty wraps can be kept in the fridge overnight