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Rose Mango Crepes

Everton.Stonehead's picture
  Sugar 1⁄4 Cup (4 tbs)
  Water 3 Tablespoon
  Rose petals/2 drops rose water 2 Tablespoon, cleaned and rinsed (1 Rose)
  Mangoes 2 , seeded, peeled and finely chopped
  Orange juice 2 Tablespoon
  Beaten eggs 2
  Milk 1 1⁄4 Cup (20 tbs)
  All purpose flour 1 Cup (16 tbs)
  Sifted powdered sugar 2 Tablespoon
  Baking powder 1 Teaspoon
  Vanilla 1 Teaspoon
  Salt 1⁄4 Teaspoon

1. For filling, in a small saucepan combine the 1/4 cup sugar and water; cook and stir till sugar is dissolved. Meanwhile, if using rose petals, cut into small strips. Stir strips into sugar mixture. Cook and stir 1 to 2 minutes or till petals just start to lose their color. Stir mangoes, orange juice, and rose water, if using, into sugar mixture. Cook and stir till heated through. Set aside to cool slightly.
2. Meanwhile, in a medium mixing bowl combine the eggs, milk, flour, 2 tablespoons powdered sugar, baking powder, vanilla, and salt. Beat with a rotary beater or wire whisk till smooth. Heat a lightly greased 6-inch skillet over medium heat; remove from heat. Spoon about 3 tablespoons crepe mixture into skillet; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. Invert skillet over paper towels; remove crepe. Repeat with remaining crepe batter, greasing skillet occasionally.
3. To serve, spoon about 3 tablespoons filling down the center of the unbrowned side of each crepe; roll up. If desired, top with whipped cream and sprinkle with powdered sugar.

Recipe Summary

Difficulty Level: 
Holiday, Healthy

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