We are big on seasonal fruits and vegetables and of course summer months mean one thing: MANGOES!
This is an easy to make recipe that we personally indulge in and highly recommend for those who love both – mango and crepes! Yum!
Ready in: 40 mins
Serving: 2-4 people
Ingredients:
For Crepes:
| Flour | 1 cup | Milk | 1 ½ cup |
| National Mango Jam | 3 Tbsp | Large eggs | 4 |
| Mango Essence | ½ tsp | Salted Butter | 4 tbsp |
| sugar | 3 tsp |
Mango Sauce:
| National Mango Jam | 200gm |
| Mango Juice | 1 glass |
| Salted butter | 2 TBsp |
| Mango pieces | 3 Tbsp |
Mango Custard:
| National Mango Custard | 1 tbsp |
| Sugar | 5 tbsp |
| Milk | 1 glass |
| Cream | ½ packet |
| Mango Chunks | garnish |
Directions:
To make the mango crepes, blend all of the ingredients until the batter is a smooth mixture and bubbles have formed on the top. This should take about 30 seconds.
Let the batter rest for 15 minutes at room temperature. Heat a 12-inch nonstick skillet over medium heat and lightly coat with butter.
Add ¼ cup of the crepes batter and swirl to completely cover bottom of skillet. Cook until the bottom side of the crepe is golden brown and flip it. Cook for another 1-2 minutes. (Repeat with remaining batter)
For Mango Sauce, whisk together 4 tbsp of National Mango Jam, 1 glass of mango juice, 3 tbsp butter and mango chunks. Stir all the ingredients in a sauce pan on heat. Cook for 5-6minutes until it becomes a thick syrup.
For the Mango Custard, simmer milk with 5 tbsp on medium to high heat. Once the milk begins simmering add 1 tbsp National mango custard powder and beginning stirring for 3-5 mins till it becomes thick and creamy
To Assemble: Make each crepe and pour 2 tbsp mango custard one each, fold in four ways and make a stack of 8-12 crepes. Drizzle with mango sauce and garnish with mint, cream and mango chunks.
Bon Appetit!
(Recipe Taken from Made Easy www.madeeasy.com.pk)
