How to make a mango crepe?

Question

can't find a recipe online....

Answer 1

This recipe is for Banana Crepes but you can substitute 4 ripe mangos for the bananas. My stepmother says they are wonderful.

INGREDIENTS
1 cup all-purpose flour
1/4 cup confectioners' sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt

1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream
6 bananas, halved lengthwise
1 1/2 cups whipped heavy cream
1 pinch ground cinnamon
DIRECTIONS
Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Answer 2

Try the following

140g/5oz plain flour
2 eggs
225ml/8fl oz milk
1 tsp baking powder
1 vanilla pod, split and de-seeded
vegetable oil, for frying
For the flambéed mango
1 tsp butter
1 mango cheek, peeled and diced
1 tsp rum
2 tbsp red wine

Method
1. For the crepes, place the flour into a bowl.
2. Beat the eggs into the flour, then slowly add the milk, beating, to combine.
3. Add the baking powder and the vanilla pod seeds.
4. Heat a little oil in a crepe pan, then add a ladleful of batter. Fry for 1-2 minutes on each side to make a vanilla crepe. Remove from the pan and fold into quarters.
3. Repeat with the remaining mix.
4. Make the flambéed mango by heating the butter in a small frying pan, and add the mango. Sauté for one minute before adding the rum, to flambé.
5. Once the flame has died, add the red wine and cook for a further 1-2 minutes, to reduce.
6. Serve poured over the crepes

Answer 3

Mango Crepe

Ingredients :

100g cake flour
25g potato starch
3 eggs
50ml fresh milk
220ml water
1 mango
some icing sugar

Method :

Mix flour, potato starch and 2 eggs in a big bowl. Pour in fresh milk gradually and continue to stir the mixture into a batter. Then add in water slowly and continue to stir. Once the batter thins, strain and set aside for 30 minutes.
Smear a flat-bottom frying pan with some oil and pour in the batter. Fry over low heat till crepe is formed. Repeat process to make many pieces of crepe.
Beat the remaining egg. Peel mango and cut into strips. Coat with beaten egg. Fry briefly before dusting with icing sugar.
Spread crepe on a plate. Put mango on top of crepe and roll up. Sprinkle some icing sugar. Serve.

Answer 4

MANGO CREPES
2 c. milk
2 eggs
2 tsp. margarine
1-1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 or 4 fresh ripe mangoes*
1 tsp. sugar when enclosing fruit, eliminate for chicken, seafood, a-la-king, etc.

Blend milk, eggs, margarine, flour to form batter. Spray skillet with Pam or wipe oil around pan with napkin and heat. Pour 1/4 cup batter into skillet; turn and lift pan to spread thin and brown. Turn crepe with lifter and brown other side, then remove finished crepe. Slice fruit and using about 1/4 cup, roll crepes. Serve with whip cream, non-dairy topping or yogurt. *When mangoes are not in season, use strawberries or any other filling like chicken or seafood.

Answer 5

How to make mango crepe

1/2 cup unbleached white flour
1 cup whole wheat pastry flour
10 cardamom pods or (or 1/2 + 1/2 teaspoon crushe'd cardamom)
1 1/2 cups soy milk (I use fortified Original Eden Soy) + extra
1/2 teaspoon baking powder
1/2 teaspoon baking soda
5 ripe mangoes*

Directions:

*Yellow organic Haitian are the closest to my favorite Indian Dusheherie. You can use the greener-skinned Mexican mangoes if you can wait 5-6 days for them to ripen, I can't!!
**I prefer regular mint leaves instead of the darker-stalked Chinese variety.

This is the YUMMIEST way to get your Vitamin A (mango) and calcium (fortified soy milk) besides other goodies (fiber from mango, mint, whole wheat flour; protein from soy milk, flour; vitamin D from soy milk; anti-inflammatory effects of mint... etc. etc.)

Crepe Batter:
1. In a bowl mix together all the flour, baking soda, and baking powder.
2. Add the soy milk and whisk (I use a hand-held mixer.) Use extra milk to adjust consistency of the batter. The consistency should be such that you get thin (~1 mm) crepes.
3. Break open 5 cardamom pods to obtain the black cardamon seeds inside and crush using mortar/pestle or a spice grinder. Add to batter and mix. If using ground cardamom, simply add 1/2 tsp powder to batter and mix. Cover batter and set aside.

Mango and Mint crepe filling:
1. Peel mangoes and cut to get bite-sized chunks (~1 cm cubes).
2. Thoroughly wash mint bushes, pick the leaves from the stalk, and chop up the leaves.
3. In a bowl toss the mango chunks and the chopped mint leaves together.
4. Use up the rest of the cardamon pods / cardamon powder as before, mixing it well into the filling. Cover the filling and chill in refrigerator while preparing crepes.

Prepare crepes:
1. Heat a non-stick skillet on low-medium flame for 2-3 minutes.
2. Pour enough crepe batter to get a 6-8 inch round crepe (~1/8 cup? ~1/4 cup? I'm not sure... I eye-ball it.) Let batter cook on low flame until the top is almost dry. Flip over and cook other side until lightly brown.
3. Repeat until all batter is used up. Sometimes, the first crepe doesn't cook well... I'm too impatient!

Put about 2 tbsps of filling on each crepe and fold crepe in thirds. Lay in rectangular serving dish. I like to eat this chilled, so I arrange all the filled crepes in a rectangular serving dish, cover with plastic wrap and refrigerate for about 15-20 mins (if you can wait that long!)

Variations:
1. Sometimes I use ~2 tbsp canned mango pulp (available at any Indian grocer) as a sauce to put over each crepe.
2. If you have a sweet tooth you can add some vegan sugar/ molasses to the batter (2-3 tbsp is sufficient) to make sweet crepes.

Serves: 12+/-

Preparation time: 30 mins

I took out the mint part. It was originally called How to make mango and mint crepe.

So you can ignore any of the direction that involves mint.