MANGO CREPE SAMURAI RECIPE - (3.3/5)
Provided by charms1027
Number Of Ingredients 15
Steps:
- Crepes: Combine ingredients in a bowl with a whisk until smooth. Strain crepe batter and allow it to rest 30 minutes before heating up crepe pan. Lightly spray or brush pan with oil and pour crepe. When the sides of the crepe are slightly pulling away, invert crepe and cook very briefly, a few seconds. Set crepe aside and continue cooking batter. With a hand mixer, beat the yolk, while gradually adding powdered sugar. Beat 10 minutes until ivory in color and thick. Slowly fold in whipped cream, and vanilla or orange liquor. Butter baking dish. Place a layer of crepes on baking dish. Pour egg yolk mixture. Spread a layer of mangoes. Repeat layering ending with a layer of crepes. Egg yolk mixture should seep through to the final layer. Bake on preheated 350º oven, middle rack until lightly browned, about 15 to 20 minutes. Cool before serving.
MANGO CREPES A LA MODE
These mango crepes are a sweet piece of heaven.
Provided by Rhemassance
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h45m
Yield 12
Number Of Ingredients 14
Steps:
- Blend flour, water, milk, eggs, 4 teaspoons vegetable oil, salt, and sugar together in a mixing bowl using an electric mixer until smooth. Cover and refrigerate for 1 hour.
- Heat a crepe pan or skillet over medium heat. Brush with remaining 1 teaspoon oil. Stir batter well before pouring about 5 tablespoons into the heated pan to form a very thin coat. Cook crepe until set and bubbles start to appear on the surface, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe onto waxed paper. Repeat with remaining batter, being careful not to stack crepes until completely cooled.
- Heat a saucepan over medium-high heat. Pour in orange juice and sugar. Bring to a boil; add mangoes, cinnamon, and vanilla extract. Return to a boil and cook for 2 minutes; set aside to cool.
- Lay crepes on a flat, clean surface. Add mango filling to each and roll like a cigar. Place on a dessert plate; top with vanilla ice cream and chocolate syrup.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 31.4 g, Cholesterol 51.7 mg, Fat 6 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 91.6 mg, Sugar 20.5 g
MANGO CREPES
This is one of Pete Luckett's recipes. He is the owner of Pete's Frootique here in Halifax and his recipes are usually very good. Have not tried it yet but want to post it for safe keeping. It does not state the number of servings so I am guessing at 4. Also feel that fresh peaches could be subtituted for the mango. Preparation time does not include chilling in the fridge.
Provided by waynejohn1234
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make crepes: put milk, egg, cognac, melted butter and vanilla in blender.
- Add dry ingredients.
- Blend well.
- Let batter rest for 30 minutes to 1 hours in the fridge.
- Lightly butter small fry pan and heat to medium.
- Add enough batter to thinly cover bottom of pan.
- Cook until lightly browned.
- Carefully turn and cook other side.
- Layer crepes between sheets of paper towel to keep warm.
- For filling: cream butter and sugar together.
- Divide mixture evenly between crepes, spreading almost to the edge.
- Fold drained mango into whipping cream.
- Spoon equal amounts down the center of each crepe.
- Roll up folding ends in as you go.
- Place seam side down in casserole.
- Sprinkle with extra sugar.
- Place under broiler for 3 to 4 minutes until sugar turns golden.
- Serve with an extra dollop of whipped cream and slice of mango for garnish.
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