Crepes
Crepes refers to a type of very thin pancakes, often associated with French cuisine. Crepes are made with a mixture of flour, eggs, milk, and butter. The batter is poured onto a hot, flat skillet or crepe pan and spread thinly to create a delicate, lacy texture.
Crepes can be filled with both sweet and savoury ingredients. Common sweet fillings include nutella, whipped cream, fruits, or chocolate, while popular savoury fillings include cheese, ham, mushroom or eggs. Refer to notes for more filling suggestions. They can be served as a dessert, breakfast, or a light meal, depending on the filling and accompaniments.
The art of making crepes involves a bit of skill in spreading the batter thinly and flipping the delicate pancakes without tearing them. The temperature of the pan is another crucial factor when making crepes. Ensure that the pan is well-heated before you start making crepes. A moderately hot pan is generally ideal. Allow the pan to heat evenly, and you can test its readiness by sprinkling a few drops of water on the surface. If the water droplets sizzle and evaporate quickly, the pan is ready.
Love crepes? Try our quick and easy French toast recipe for another delicious breakfast treat!
Maintain a consistent temperature throughout the crepe-making process. Fluctuating temperatures can lead to uneven cooking and texture issues. You may need to adjust the heat during the cooking process. If the crepes are cooking too quickly or browning too much, lower the heat. Conversely, if they are taking too long to cook, slightly increase the heat. Depending on your stove and pan, it might take a bit of experimentation to find the optimal temperature for your crepes. Pay attention to the first crepe and adjust the heat accordingly.
Mango crepe
A mango crepe is a delicious dessert. It is made with crepe that is filled with custard filling. The crepe is then topped with more mango pieces and mango jam. It tastes sweet and fruity. You can eat it as a treat on special occasions or during mango season.
A tropical twist on a classic treat: Mango Crepe.
Crepes
Ingredients
1 cup = 250ml
- 1 cup All-purpose flour
- ½ tsp salt
- 2 tbsp sugar
- 2 tbsp melted unsalted/salted butter
- 2 room temperature eggs
- 1 ¼ cup or 300ml room temperature milk
- 1 tsp vanilla extract optional
- Additional butter or oil for greasing the pan
For the mango crepe
Custard
- 2 cups milk
- 3 tbsp sugar
- 2 tbsp custard powder
- Pinch of salt
To serve (optional)
- Mango pieces
- Mango jam
Instructions
- In a bowl, combine the dry ingredients, flour, salt, and sugar. If you are using salted butter omit the salt in the flour or reduce it to a pinch.
- In a separate bowl, combine the eggs, melted butter and whisk well. Add the vanilla essence and milk and whisk.
- Make a well in the centre of the dry ingredients, gradually pour the wet ingredients and mix well until the batter is smooth and without any lumps. The batter should be smooth, thin, and pourable. Strain if necessary to remove any lumps.
- Let the batter rest for about 30 minutes to 1 hour, but you can proceed without resting if you’re short on time. However, this resting period allows the flour to fully absorb the liquid, resulting in a smoother batter and better-textured crepes.
- If the batter seems too thick after resting, you can adjust the consistency by adding a bit more milk. If it’s too thin, you can add a small amount of flour.
- Heat a non-stick skillet or crepe pan over medium heat.
- Add a small amount of butter or oil to coat the pan lightly.
- Pour a small amount of batter into the centre of the hot pan, and immediately lift the pan off the heat, swirl the pan to spread the batter thinly across the bottom.
- Cook the crepe for about 1-2 minutes until the edges begin to brown. Use a spatula to carefully flip the crepe and cook the other side for an additional 1-2 minutes.
- Continue this process with the remaining batter. Stack the cooked crepes on a plate as you go.
- Serve with the add-ons of your choice and enjoy!
For the mango crepe
Prepare the Custard
- In a small bowl, mix the custard powder with ¼cup of cold milk.
- Heat the remaining milk in a saucepan over medium heat. Add the sugar and a pinch of salt. Stir until the sugar dissolves.
- When the milk starts to boil, lower the heat and gradually pour in the custard paste while stirring continuously to avoid lumps.
- Cook for 2–3 minutes or until the custard thickens. Remove from the heat and let it cool slightly.
- Add puree of one mango and mix until combined. For mango custard, the consistency should be such that it coats the back of a spoon and holds a line when you draw it—this is the consistency check.
- Refrigerate until use.
Assemble the Mango Crepe
- Place a crepe on a plate. Spoon some of the custard down the centre of the crepe.
- Top with another crepe, then repeat the layers.
- Top with mango pieces and mango jam, if desired.
- Serve warm or chilled for a refreshing treat!
Notes
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