Mango Chocolate Crepes recipe by Ninik Becker.
In the season, we could find fresh mango easily, if it is not in the season, use canned mango still delicious. And anyway if you do not like mango, another fruit will work well too.
Crepe batter : makes 6 crepes
- 130 g all-purpose flour
- 2 tbsp sugar
- 2 tbsp cocoa powder
- 1 tbsp oil
- 275 ml low-fat milk
- 2 large eggs
- 1 can mango/1 fresh ripe mango or more, sliced
- Powder sugar + chopped mango
Use a non-stick pan is better.
Put crêpe batter ingredients together in a large bowl, whisk well until combined and smooth. Strain crêpe batter into another a clean bowl. You will have smooth and right consistency crêpe batter.
Melt 1 tbsp butter in a pan, medium heat. After butter melt, wipe with a paper towel. Pour one ladle of crêpe batter to the pan.
Swirl the pan around. Cook until tiny holes appear on the surface. Flip over and cook for one or two more minutes.
Transfer to a plate, keep warm while making the rest.
Take some mango slices as you like and put on the crêpe, roll into a log, sift powder sugar over it, add some chopped mango.