I love mangoes, they are one of my favourite fruits. We go to the Indian store less frequently and this time I picked up a can of alphonso mangoes. There are mango based recipes all over the fellow bloggers' blogs and I couldnt decide on one! Finally when I saw the events list on Taste Of India, I decided to do a breakfast dish with mangoes. I had posted the recipe for french breakfast crepes a little while ago. So I decided to work with that recipe, changing it into a mango-ey dish. The results were good, would have been great if I had fresh mangoes! This is my entry to the WBB: Mango madness #22 hosted by Arundati of Escapades and started by Nandita of Saffron Trail .
I want to let you all in on something. My hus JM is my official food photographer (not to mention my guinea pig.... AHEM ... my taste tester), I am the chef and food stylist. I would tell him what kind of shots I need and he will do that for me. Sometimes it seems funny because I usually check if it is what I meant before he clicks, as if I am his client! (a real client-photographer relation!). Now this doesnt mean that I dont take pictures at all, there are my photos in the blog too, but I am satisfied only when he takes the pictures! I just mentioned it because I just wanted to thank JM for helping me take great pics for my blog and because he should get his due credit! We are combining his passion for photography and my passion for cooking and food styling into one - Tasty treats! I know the topic mentioned above and this one doesn't have any connection at all. But this is not something completely out of the blue. I've been meaning to write about his part in my blog for a long time and I didnt get anything related till now. So this time I just went ahead and did it. Anyways, you all enjoy the crepes!
Recipe (Makes about 12 crepes) :
All-purpose flour - 1 1/2 cups
Baking powder - 1/2 tsp
Salt - 1/2 tsp
Milk - 1 1/2 cups
Butter - 2 tbsp, melted
Vanilla - 1/2 tsp
Large eggs - 2
Mango juice (from the can) - 1/2 cup
Mango slices or fresh mangoes - chopped, as needed
Whipped cream - for garnish (optional)
Mango juice (from the can)
Cornflour - 2 tbsp, dissolved in water
Drain the juice/syrup from the can into a saucepan. Bring it to a boil. Add the cornflour dissolved in water to the mango juice, one tablespoon at a time. When the sauce thickens, strain it using a strainer. Serve warm or cold.
In a medium bowl, mix flour, sugar, baking powder and salt.
Stir in milk, mango juice/syrup, butter (2 tbsp), vanilla and eggs.
Beat with the hand beater until smooth.
Lightly butter 6"-8" skillet or crepe pan and heat over medium heat until bubbly.
For each crepe, pour slightly less than 1/4 cup batter into skillet.
Immediately rotate the skillet until a thin layer of batter covers the bottom.
Cook until light brown.
Run a wide spatula around the edge to loosen, turn and cook the other side until light brown.
Repeat with the remaining batter, buttering the skillet as needed.
Place a crepe on a plate and place a bit of chopped mangoes towards the edge.
Roll up the crepe and place on the serving platter, end down.
Repeat for all the crepes.
Serve warm with mango sauce, whipped cream and fresh fruits.
- The toppings/fillings can be varied according to your taste.
- Since I had canned mangoes, I made the sauce using the juice from the can. When using fresh mangoes, simply puree a few mango slices, if you would like a sauce.
- If you do not want to add mango juice to the batter, replace with milk.
- For those who want stronger mango flavor in the crepes, increase the quantity of mango juice and reduce the quantity of milk accordingly.
- If using only milk to make the batter, add 1 tbsp of sugar for very light sweetness.
- It is better to use fresh mangoes, because no matter what we think, canned mangoes just dont taste as good as the fresh ones!