Best 2 Mango Papaya Brown Butter Cinnamon Crepes With Homemade Dulce De Leche Syrup Recipes
Indulge in a culinary journey with our tantalizing Mango Papaya Brown Butter Cinnamon Crepes, where tropical flavors dance upon a bed of homemade Dulce de Leche Syrup. These crepes are not just a breakfast treat, but an explosion of taste that will transport you to a tropical paradise.
Picture perfect crepes are adorned with a vibrant medley of sweet mangoes, juicy papayas, and a hint of cinnamon, creating a symphony of flavor in every bite. The brown butter adds a nutty richness that harmonizes perfectly with the natural sweetness of the fruits.
But the magic doesn't stop there. Each crepe is lovingly enveloped in a silky homemade Dulce de Leche Syrup, a caramel-like sauce crafted from scratch. The rich, velvety texture of the syrup complements the crepes, creating an irresistible combination that will leave you craving more.
This recipe is a labor of love, but the results are undeniably spectacular. From the first bite, you'll be captivated by the harmonious blend of flavors and textures. Whether you're a seasoned crepe connoisseur or simply seeking a new culinary adventure, these Mango Papaya Brown Butter Cinnamon Crepes with Homemade Dulce de Leche Syrup are sure to leave a lasting impression.
HOMEMADE CREPE-STYLE MANICOTTI
Contrary to popular opinion, traditional versions of manicotti ("sleeves" in Italian) are made using fresh pasta sheets or crepes, which gives the dish its namesake drape, unlike when made with the store-bought tubes. Thanks to their high egg content, the crepes here are a sort of hybrid of the two in that they resemble fresh pasta but are super light and tender. They are also simple to make and to stuff (no more cracked pasta shells!). Resist the urge to cook the crepes in a nonstick skillet, which can cause scorching; a stainless steel pan is your best bet, allowing them to steam without the slightest sticking. One update to some original versions is that the filling is bound with mozzarella rather than an egg to keep the manicotti from being too firm. You can make the crepes and even assemble the whole dish ahead of time and then bake it just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the sauce: Combine the canned tomatoes in a large bowl, reserving the cans. Crush the tomatoes with your hands. Put the olive oil and garlic in a medium saucepan and cook over medium heat, stirring frequently, until the garlic is translucent and fragrant, about 2 minutes. Add the red pepper flakes and cook, stirring, until warm, about 30 seconds, then add the tomatoes. Fill each reserved can halfway with water, swish to collect any remaining tomato juice and add to the pan. Bring to a simmer and cook, stirring occasionally, until thickened, about 35 minutes. Stir in the whole basil sprigs, season with salt and black pepper and remove from the heat. You should have about 6 cups of sauce.
- For the crepes: Puree the eggs, flour, milk, water and 1 teaspoon salt in a blender until smooth. Let rest at room temperature for 30 minutes.
- Heat an 8-inch stainless steel skillet over medium-low heat (see Cook's Note). Pour 1/4 cup of the batter off center into the pan with a ladle or measuring cup, then swirl to coat the bottom. Cook until the crepe looks dry and pulls away from the sides of the pan, 1 to 2 minutes per side. The crepes should not take on any color. (It usually takes one or two tries to get it right so adjust the heat as needed.) Transfer the crepe to a plate. Continue cooking the crepes with the remaining batter, stacking them on the plate when they are done. You should have about 16 good crepes. At this point the crepes can be wrapped tightly and stored on the plate in the refrigerator up to 1 day.
- For the filling: Combine the ricotta, mozzarella, Parmigiano, Pecorino, parsley, nutmeg, 1 teaspoon salt and 3/4 teaspoon pepper.
- To assemble, preheat the oven to 375F. Cover the bottom of each of two 9-by-13-inch baking dishes with 1 1/2 cups sauce (it is fine to also add the basil sprigs to the bottom of the dish if you like). Divide the filling among the crepes (about 1/4 cup each) and spread it in a line down the center of each crepe. Roll the crepes into cylinders (leaving the ends open) and fit them snugly in the baking dishes, seam-side down. Spoon 1 cup of the sauce in a line down the center of each baking dish (it will only partially cover the crepes). The manicotti can be assembled up to this point, covered tightly and refrigerated overnight; remove the covering before baking.
- Cover the baking dishes with lids or aluminum foil and bake until the filling is heated through and the sauce is bubbling, 20 to 25 minutes. Remove the cover, sprinkle with some Parmigiano and continue to bake until the cheese is melted and the edges are light brown, 5 to 10 minutes more. Heat the remaining sauce in a small saucepan or the microwave and serve alongside the manicotti.
BIZCOCHOS DE MORON (CINNAMON COOKIES)
Steps:
- Preheat oven to 375 degrees F. Mix all ingredients together until it reaches the consistency of biscuit dough. Roll to 1/4-inch thickness. Cut with biscuit cutter. Bake until light brown, about 10 minutes. Cool on a wire rack.
Tips:
- To make the perfect crepe batter, whisk the ingredients together until smooth. If the batter is too thick, add a little more milk or water. If the batter is too thin, add a little more flour.
- Heat a nonstick skillet over medium-low heat. Brush the skillet with butter before pouring in the batter. Swirl the skillet to evenly distribute the batter.
- Cook the crepe for 1-2 minutes per side, or until golden brown. Use a spatula to carefully flip the crepe.
- To make the mango-papaya filling, combine the fruit, sugar, and cornstarch in a saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes, or until the filling has thickened.
- To make the brown butter cinnamon syrup, melt the butter in a saucepan over medium heat. Cook the butter until it turns brown and fragrant, about 3 minutes. Stir in the sugar, cinnamon, and vanilla extract. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
- To make the homemade dulce de leche syrup, combine the milk, sugar, and baking soda in a saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 1 hour, or until the mixture has thickened and turned a golden brown color.
Conclusion:
These mango-papaya brown butter cinnamon crepes with homemade dulce de leche syrup are a delicious and easy-to-make breakfast, brunch, or dessert. The crepes are light and fluffy, and the filling is sweet and tangy. The brown butter cinnamon syrup adds a rich and flavorful touch, and the homemade dulce de leche syrup is the perfect finishing touch. With a little planning, you can have this delicious dish on the table in no time. So next time you're looking for a special breakfast or brunch recipe, give these mango-papaya brown butter cinnamon crepes with homemade dulce de leche syrup a try. You won't be disappointed!
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