I have never had or even heard of “crepes” when I was growing up. After I came to US, with the internet and so many recipe websites, blogs and recipe books I started making dishes that are not native to my place. Initially I was into pancakes but as time went by I got a French cooking book as a gift. That’s where I saw my first crepe recipe – a simple crepes with orange sauce – nothing fancy. I started reading that and it was explaining how to swirl the pan to coat the crepes into a thin layer. After reading that recipes, I wanted to make my own crepes and with that my crepe craziness started. I started with simple crepes and overtime came up with ideas for filling and sauces.
With the weather warming up, I thought this would be the best time to make some crepes with tropical fruit filling. Since I could not find any good quality fresh mangoes, I used frozen ones. When it comes to pineapple, I am a bit lazy to peel and cut them and remove all the corky and thorny stuff. So I used canned pineapple. But if you can get the fresh fruits, I would say it will taste really amazing.
- ½ cup all purpose flour
- ½ almond milk
- ¼ water
- ½ teaspoon orange extract
- 1 egg
- 1 teaspoon butter melted
- Pinch of salt
- 2 cups cut mango cubes
- ½ cup pineapple chunks
- Little water
- Sugar (optional)
- Juice of 2 large oranges
- ½ teaspoon butter
- 1 teaspoon dark brown sugar
- 2 tablespoons flaked coconut toasted until lightly browned
- Powdered sugar for sprinkling
- Chocolate sauce
- Sift flour into a large bowl and make a well in the center
- In a different bowl whisk together egg, melted butter, almond milk, water and orange extract
- Gradually whisk the egg mixture into the flour and mix until the batter is smooth and free of lumps
- Let stand for 30 minutes
- Heat a small crepe/non-stick pan and brush lightly with butter.
- Pour a little batter into the pan and swirl quickly to cover the base of the pan in a thin layer
- Cook for about 30 seconds or until the edges begin to curl. Turn and cook the other side until lightly browned.
- Transfer to a plate and cover with a towel.
- Repeat with the remaining batter to make about 10 crepes. Stack the crepes between grease proof or parchment paper to prevent sticking.
- In a small saucepan add cut mangoes and pineapples and add a little water and cook until slightly mushy. Drain off any excess water and cut the fruits into tiny pieces.
- If you prefer you can add a little bit sugar to enhance the flavor.
- In a small saucepan add butter and brown sugar. Once hot add orange juice and cook on very low flame until to sauce consistency. Adjust the amount of brown sugar according to orange’s tartness.
To Assemble and Serve:
- Place a spoonful of fruit mixture one-third from the edge of a crepe.
- Fold the crepe into a cone leaving a little bit fruit mixture exposed.
- Drizzle orange sauce around and on top of the crepes
- Top with toasted coconut and sprinkle with powdered sugar
- Drizzle with chocolate sauce
Yields: 10 Crepes