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
|Flour||1 cup||Milk||1 ½ cup|
|National Mango Jam||3 Tbsp||Large eggs||4|
|Mango Essence||½ tsp||Salted Butter||4 tbsp|
|National Mango Jam||200gm|
|Mango Juice||1 glass|
|Salted butter||2 TBsp|
|Mango pieces||3 Tbsp|
|National Mango Custard||1 tbsp|
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.
(Recipe Taken from Made Easy www.madeeasy.com.pk)
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