These mango crêpes are so delicious! These were so fantastic to make and require lots of focus and energy. It took a while to get the recipe right but it was so worth it in the end. This recipe makes over 15 crêpes because I used a smaller frying pan which was about 6 inches in diameter. This recipe would be great on larger 10 inch or 12 inch flattop griddle frying pans because they are non-stick and wider. Hence you will get longer, smooth crêpes which you can stuff with whipped cream and fruits.
Crêpes are basically like really flat pancakes which are smooth all over with slightly crispy edges. I wanted them to have a fruity taste so I blended mangoes with almond milk until smooth. Then I mixed it with the remaining ingredients and whisked until smooth. This recipe is so tricky so I highly recommend doing this on a day when you have nothing to do. The first step is using a non-stick frying pan. Leave the batter untouched in the frying pan for as long as possible to avoid tearing or awkwardly-shaped crêpes. You can stack these mango crêpes like pancakes or roll each individually with the toppings of your choice.
Other mango recipes on the blog include my mango habanero chicken and Vietnamese rolls.
Ingredients
2 red mangoes, peeled and chopped
4 cups almond milk
2 cups cake flour
4 large whisked eggs, at room temperature '
1 cup granulated sugar
1/2 cup neutral oil (like canola or vegetable oil)
Instructions
- Blend the mango with the milk until smooth.
- Whisk this mixture with the whsiked eggs and add in the flour and sugar.
- Heat a few drops of oil into a non stick frying pan and add 1/4 cup of batter into the pan and swirl it around until it fills the bottom of the pan.
- Let it fry for about 15 minutes on both sides on medium heat.
- Serve warm with maple syrup.