Best Strawberry Mango Vanilla Crepes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MANGO CREPES A LA MODE



Mango Crepes a la Mode image

These mango crepes are a sweet piece of heaven.

Provided by Rhemassance

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h45m

Yield 12

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 91.6 mg, Sugar 20.5 g

VANILLA CREPES



Vanilla Crepes image

Crepes are very simple, and they're just a little more impressive than pancakes, my other favorite breakfast food. You can make them ahead of time and store them between sheets of wax paper.

Provided by Ibc8383

Categories     Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 7

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons butter

Steps:

  • In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
  • Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
  • Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Nutrition Facts : Calories 145.5, Fat 7.1, SaturatedFat 4.1, Cholesterol 58.5, Sodium 156.4, Carbohydrate 15.9, Fiber 0.4, Sugar 2.4, Protein 3.3

STRAWBERRY MASCARPONE CREPES



Strawberry Mascarpone Crepes image

These lovely strawberry crepes were my mom's Sunday morning specialty. She grew all her own herbs, including plenty of basil for this recipe and other favorites. -Shannon Soper, West Bend, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h5m

Yield 8 crepes.

Number Of Ingredients 21

BATTER:
3 eggs
3/4 cup plus 2 tablespoons milk
3/4 cup all-purpose flour
5 teaspoons butter, melted
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
FILLING:
1 cup (8 ounces) Mascarpone cheese
2 tablespoons confectioners' sugar
3 to 4 teaspoons minced fresh basil
1 teaspoon lemon juice
1-1/2 cups sliced fresh strawberries
STRAWBERRY TOPPING:
2 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons orange juice
1 teaspoon strawberry or vanilla extract
Dash salt
4 teaspoons butter, divided

Steps:

  • In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes. , For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes. , Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon filling over crepes; roll up. Serve with strawberry topping.

Nutrition Facts : Calories 334 calories, Fat 20g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 175mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein.

MANGO CREPES



Mango Crepes image

This is one of Pete Luckett's recipes. He is the owner of Pete's Frootique here in Halifax and his recipes are usually very good. Have not tried it yet but want to post it for safe keeping. It does not state the number of servings so I am guessing at 4. Also feel that fresh peaches could be subtituted for the mango. Preparation time does not include chilling in the fridge.

Provided by waynejohn1234

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup milk
1 egg
1 teaspoon cognac
1 teaspoon melted butter
1/2 teaspoon vanilla
1/2 cup flour
1 tablespoon white sugar, fine if possible
1 pinch salt
3 tablespoons butter, at room temperature
6 tablespoons sugar
1 cup heavy cream, whipped
2 cups mangoes, cut in bite-size pieces and drained

Steps:

  • To make crepes: put milk, egg, cognac, melted butter and vanilla in blender.
  • Add dry ingredients.
  • Blend well.
  • Let batter rest for 30 minutes to 1 hours in the fridge.
  • Lightly butter small fry pan and heat to medium.
  • Add enough batter to thinly cover bottom of pan.
  • Cook until lightly browned.
  • Carefully turn and cook other side.
  • Layer crepes between sheets of paper towel to keep warm.
  • For filling: cream butter and sugar together.
  • Divide mixture evenly between crepes, spreading almost to the edge.
  • Fold drained mango into whipping cream.
  • Spoon equal amounts down the center of each crepe.
  • Roll up folding ends in as you go.
  • Place seam side down in casserole.
  • Sprinkle with extra sugar.
  • Place under broiler for 3 to 4 minutes until sugar turns golden.
  • Serve with an extra dollop of whipped cream and slice of mango for garnish.

MANGO CREPE



Mango Crepe image

Make and share this Mango Crepe recipe from Food.com.

Provided by fawn512

Categories     Breakfast

Time 1h15m

Yield 1 9x13

Number Of Ingredients 13

150 g bread flour
375 g milk
113 g cream
75 g eggs
37 1/2 g egg yolks
1 1/2 g salt
30 g sugar
3 g vanilla
7 pieces mangoes (i use canned peaches, and slice them thinly) or 7 pieces peaches (i use canned peaches, and slice them thinly)
150 g egg yolks (7.5 yolks)
83 g confectioners' sugar
300 g whipping cream (36% fat, whipped until soft peak)
15 g Grand Marnier or 15 g Curacao

Steps:

  • Crepe batter: (from Bread flour to vanilla).
  • Stir all ingredient until smooth. Strain.
  • Let sit 30 minute.
  • Cook, as thick as possible, until golden brown on Medium heat.
  • Sauce: Whisk egg, sugar until stiff and fluffy.
  • Fold whipped cream (soft peak) and add grand marnier/curacao.
  • Assemble: Crepe - peaches/mango - top with remaining cream ( I place mine in 9x13 pyrex dish).
  • Pour Prepared sauce on top.
  • Bake 450F/232C for 5 min or until the top is light brown.
  • Dust with confectioner's sugar before serve.

Nutrition Facts : Calories 4049.8, Fat 205.9, SaturatedFat 111.8, Cholesterol 3169.1, Sodium 1126, Carbohydrate 475.2, Fiber 5.1, Sugar 293, Protein 80

CREAMY STRAWBERRY CREPES



Creamy Strawberry Crepes image

Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. -Kathy Kochiss, Huntington, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 7 servings.

Number Of Ingredients 14

4 large eggs
1 cup 2% milk
1 cup water
2 tablespoons butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped

Steps:

  • In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

Nutrition Facts : Calories 415 calories, Fat 26g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 163mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.

Related Topics