All Recipes Best Recipe Breakfast and Brunch Recipes Crepes

Ingredients

1 cup all-purpose flour ¾ cup water ⅔ cup milk 3 eggs 5 teaspoons vegetable oil, divided, or as needed ¼ teaspoon salt ¼ teaspoon white sugar ½ cup orange juice 4 teaspoons white sugar 6 ripe mangoes, sliced 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 pint vanilla ice cream, or as needed 2 tablespoons chocolate sauce, or to taste

Nutrition Info

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 servingSize: - sodium: 91.6 mg sugar: 20.5 g transFat: : - unsaturatedFat: : -

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.

12 crepes

These mango crepes are a sweet piece of heaven.