Blueberry-Mango Crepes
This recipe for mango blueberry crepes is a delightful combination of sweet and tangy flavors wrapped in a thin, tender crepe. The dish features juicy mangoes and fresh blueberries, elegantly folded in each crepe and topped with a dollop of homemade sweetened cream. With a blend of textures and rich flavors, these crepes make for a perfect breakfast or dessert treat that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 1 egg
- 1 cup low-fat milk
- 1/2 tsp. vanilla extract
- 5 Tbs. all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 tsp. salt
- 1/2 tsp. canola oil
- 3 mangoes, peeled and cut into 1⁄4-inch
- slices
- 4 Tbs. sugar
- 1 tsp. fresh lemon juice
- 2 cups heavy cream
- 8 tsp. unsalted butter
- 2 pints fresh blueberries
Instructions
- To make the crepes, in a blender, combine the egg, milk, vanilla, all-purpose and whole wheat flours, salt and oil and process until smooth, about 1 minute. Cover and refrigerate for 2 hours or up to overnight.
- In a bowl, stir together the mangoes, 2 Tbs. of the sugar and the lemon juice. Cover and refrigerate for 30 minutes.
- In a cream whipper, combine the cream and the remaining 2 Tbs. sugar according to the manufacturers instructions and refrigerate.
- In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour about 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 2 minutes. Using a spatula, flip the crepe over and cook for about 1 minute more. Transfer the crepe to a plate and cover. Repeat to make 8 crepes.
- To assemble, lay a crepe flat and spoon some of the blueberries into the center of the crepe. Spoon some of the mango mixture on top and fold the crepe into quarters. Repeat with the remaining crepes and filling. Place 2 crepes on each of 4 plates, garnish with whipped cream and serve immediately.
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