Description of this recipe
These Fluffy Mango Crepes offer a delightful blend of textures and flavors, perfect for a luxurious breakfast, a sophisticated brunch, or an elegant dessert. Imagine delicate, soft crepes enveloping a luscious vanilla-infused whipped cream and succulent slices of ripe mango. This recipe combines the simplicity of classic crepes with the exotic sweetness of mango, creating a symphony of taste that will tantalize your taste buds.
Why you will love this recipe
You will absolutely adore this recipe for several compelling reasons. First, the crepes themselves are incredibly light and airy, thanks to the careful balance of flour, cornflour, and the resting period which allows the gluten to relax. This results in crepes that are wonderfully tender and easy to roll. The vanilla whipped cream adds a touch of elegance and complements the mango perfectly, creating a creamy, dreamy filling that is simply irresistible. Moreover, the recipe is surprisingly straightforward to make, and the presentation is stunning. Imagine serving these beautiful mango-filled crepes to your guests, showcasing your culinary prowess with minimal effort. The combination of the vibrant yellow crepes, the pristine white cream, and the juicy orange mango slices makes this dish a feast for the eyes as well as the palate. This recipe is adaptable, allowing you to use different fruits or fillings based on your preferences or what’s in season.
Ingredients:
For the Crepes:
- 1 cup full-fat milk
- 1/3 cup plain flour
- 1/4 cup cornflour (cornstarch)
- 1/4 cup icing sugar (powdered sugar)
- 3 large eggs
- 1/4 tsp yellow food coloring (optional, for a vibrant color)
- Canola oil spray (or any neutral cooking oil)
For the Filling:
- 3/4 cup thickened (heavy) cream, fridge cold
- 3 tbsp icing sugar, sifted
- 1/2 tsp vanilla extract
Mango:
- 2 large ripe mangoes, peeled and sliced into 10–12 thick pieces each
Preparation:
Step 1: Make the Batter
In a large mixing bowl, pour in the full-fat milk. This provides the liquid base for your crepe batter, ensuring a smooth and even consistency. Sift together the plain flour, cornflour (cornstarch), and icing sugar over the milk. Sifting is crucial, as it helps to prevent lumps from forming in the batter and ensures a light, airy texture. Whisk the dry ingredients into the milk until the mixture is smooth and free of any lumps. This step is essential for achieving those perfect, paper-thin crepes. Next, add the large eggs to the batter. The eggs contribute to the structure and richness of the crepes, binding the ingredients together and providing a subtle, yet essential flavor. If you desire a vibrant yellow color for your crepes, add the yellow food coloring at this stage. Whisk the mixture again until it is very thin and completely lump-free. The batter should have a consistency similar to that of heavy cream.
Step 2: Rest the Batter
Cover the bowl with plastic wrap or a lid and refrigerate the batter for at least 1 hour, or ideally longer. This resting period is absolutely essential for achieving soft, flexible crepes. During this time, the flour particles will fully hydrate, and the gluten in the flour will relax. This prevents the crepes from becoming tough or rubbery. The resting period allows any air bubbles to dissipate, resulting in a smoother batter that will cook more evenly.
Step 3: Cook the Crepes
Heat a non-stick 18cm/7” pan over medium-low heat. The key to perfect crepes lies in maintaining the correct temperature. If the pan is too hot, the crepes will cook too quickly and may burn. If it’s too cold, the crepes will stick and won’t brown properly. Lightly spray the pan with canola oil spray (or any neutral cooking oil) to prevent sticking. Pour approximately 3 tablespoons (45ml) of batter into the center of the hot pan. Immediately swirl the pan to evenly coat the bottom with a thin layer of batter. This ensures that the crepe is uniformly thin and cooks evenly. Cook the crepe for about 45 seconds to 1 minute, or until the edges begin to set and the bottom is lightly golden. Be careful not to overcook the crepe, as this will make it brittle and difficult to roll. Do not flip the crepe at this stage.
Carefully loosen the edges of the crepe with a rubber spatula. This will help you to flip it without tearing. Slide the spatula underneath the crepe and gently flip it over. Cook the other side for about 20-30 seconds, or until it is lightly golden as well. Remove the cooked crepe from the pan and place it on a plate or board, cooked side up. Allow the crepe to cool completely before filling. Repeat the process to make the remaining crepes, stacking them on top of each other as they cool.
Step 4: Make the Cream
In a large mixing bowl, pour in the cold thickened (heavy) cream. The cream must be cold for it to whip properly. Sift the icing sugar (powdered sugar) over the cream to prevent lumps. Add the vanilla extract, which will infuse the cream with a delightful vanilla flavor. Using an electric mixer (either a stand mixer or a handheld mixer), beat the cream on medium-high speed until stiff peaks form. This means that when you lift the beaters out of the cream, the peaks will stand up straight and hold their shape. Be careful not to overwhip the cream, as this can cause it to become grainy.
Step 5: Assemble the Crepes
Place one crepe on a clean work surface, with the cooked side facing down. This ensures that the smoother side of the crepe will be on the outside of the finished roll. Spread a 1cm-thick layer of whipped cream slightly below the center of the crepe, shaping it like the mango slice. This will provide a stable base for the mango and prevent it from sliding out. Place a slice of ripe mango on top of the whipped cream. The mango should be positioned in the center of the cream, ready to be enveloped by the crepe. Fold the bottom edge of the crepe up over the mango and cream, then fold the sides in towards the center. Roll the crepe tightly like a burrito, seam side down, to encase the filling completely. Repeat the process with the remaining crepes, whipped cream, and mango slices.
COOKING Rating:
Easy
Serving Suggestions:
These Fluffy Mango Crepes are best served immediately, when the crepes are soft and the cream is cold and fluffy. You can chill them slightly in the refrigerator for a few minutes before serving to enhance the refreshing quality.
- Dusting: A light dusting of icing sugar over the finished crepes adds a touch of elegance.
- Garnish: Garnish with a few extra slices of fresh mango or a sprig of mint for visual appeal.
- Sauce: Drizzle with a mango coulis or a light honey syrup for added sweetness.
- Beverage Pairing: Pair these crepes with a glass of chilled sparkling wine, a tropical fruit smoothie, or a cup of fragrant jasmine tea.
Tips:
- Batter Consistency: If the batter seems too thick after resting, add a tablespoon or two of milk to thin it out.
- Pan Temperature: Achieving the correct pan temperature is crucial for even cooking. If the crepes are browning too quickly, reduce the heat.
- Crepe Thickness: For perfectly thin crepes, use a light hand when pouring the batter into the pan and swirl quickly to coat the surface evenly.
- Whipped Cream Stability: To stabilize the whipped cream and prevent it from deflating, you can add a teaspoon of cornstarch to the cream before whipping.
- Mango Ripeness: Use ripe, but firm mangoes for the best flavor and texture.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes + 1 hour resting time
Nutritional Information: (per serving, approximate)
Calories: 320 kcal Protein: 8g Sodium: 50mg
Conclusion
Fluffy Mango Crepes with Vanilla Whipped Cream are a delightful and sophisticated treat that is surprisingly easy to make. The combination of delicate crepes, creamy vanilla filling, and juicy mango slices creates a symphony of flavors and textures that will impress your guests and leave them craving more. Whether you’re looking for a special breakfast, a brunch centerpiece, or an elegant dessert, this recipe is sure to be a winner. The versatility of the recipe allows you to adapt it to your preferences and the availability of ingredients, making it a timeless classic that you’ll enjoy making again and again. So, gather your ingredients, follow these simple steps, and prepare to indulge in a truly exceptional culinary experience.
Questions and Answers about this recipe:
- Can I use a different type of flour? While plain flour is recommended for the best texture, you can substitute it with gluten-free flour for a gluten-free version. However, be aware that the texture of the crepes may be slightly different.
- Can I make the crepes ahead of time? Yes, you can make the crepes a day in advance. Store them in an airtight container in the refrigerator, with sheets of parchment paper between each crepe to prevent sticking. Reheat them briefly in a pan before filling.
- Can I use frozen mango? While fresh mango is preferred for the best flavor and texture, you can use frozen mango in a pinch. Make sure to thaw it completely and drain any excess liquid before using it.
- Can I substitute the vanilla extract in the whipped cream? Absolutely! You can use other flavor extracts, such as almond, coconut, or even a citrus zest, to customize the flavor of the whipped cream.
- How do I prevent the crepes from sticking to the pan? Make sure to use a good-quality non-stick pan and lightly spray it with cooking oil before each crepe. Also, ensure that the pan is heated to the correct temperature before adding the batter.
