Mango Crepe Samurai Recipe 335 Recipes

MANGO CREPE SAMURAI RECIPE - (3.3/5)

Steps:

• Crepes: Combine ingredients in a bowl with a whisk until smooth. Strain crepe batter and allow it to rest 30 minutes before heating up crepe pan. Lightly spray or brush pan with oil and pour crepe. When the sides of the crepe are slightly pulling away, invert crepe and cook very briefly, a few seconds. Set crepe aside and continue cooking batter. With a hand mixer, beat the yolk, while gradually adding powdered sugar. Beat 10 minutes until ivory in color and thick. Slowly fold in whipped cream, and vanilla or orange liquor. Butter baking dish. Place a layer of crepes on baking dish. Pour egg yolk mixture. Spread a layer of mangoes. Repeat layering ending with a layer of crepes. Egg yolk mixture should seep through to the final layer. Bake on preheated 350º oven, middle rack until lightly browned, about 15 to 20 minutes. Cool before serving.

MANGO CREPES A LA MODE

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.