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Blueberry-Mango Crepes

Blueberry-Mango Crepes
To slice a mango, peel the fruit and then stand it up on one of its narrow edges, with the stem end pointing toward you. Using a large, sharp knife, cut down about 1 inch to one side of the stem, just grazing the side of the pit. Repeat with the other side. Place the halves, cut side down, on the cutting board and cut into slices.

Ingredients:

For the crepes:

  • 1 egg
  • 1 cup low-fat milk
  • 1/2 tsp. vanilla extract
  • 5 Tbs. all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 tsp. salt
  • 1/2 tsp. canola oil
  • 3 mangoes, peeled and cut into 1⁄4-inch
      slices
  • 4 Tbs. sugar
  • 1 tsp. fresh lemon juice
  • 2 cups heavy cream
  • 8 tsp. unsalted butter
  • 2 pints fresh blueberries

Directions:

To make the crepes, in a blender, combine the egg, milk, vanilla, all-purpose and whole wheat flours, salt and oil and process until smooth, about 1 minute. Cover and refrigerate for 2 hours or up to overnight.

In a bowl, stir together the mangoes, 2 Tbs. of the sugar and the lemon juice. Cover and refrigerate for 30 minutes.

In a cream whipper, combine the cream and the remaining 2 Tbs. sugar according to the manufacturers instructions and refrigerate.

In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour about 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 2 minutes. Using a spatula, flip the crepe over and cook for about 1 minute more. Transfer the crepe to a plate and cover. Repeat to make 8 crepes.

To assemble, lay a crepe flat and spoon some of the blueberries into the center of the crepe. Spoon some of the mango mixture on top and fold the crepe into quarters. Repeat with the remaining crepes and filling. Place 2 crepes on each of 4 plates, garnish with whipped cream and serve immediately.
Serves 4.
Williams-Sonoma Kitchen.