Best 5 Rum Marinated Mango Crepes Recipes

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.

COCONUT CREPES WITH FRESH MANGOES

Steps:

• Preheat oven to 200 degrees. Line a baking sheet with several layers of paper towels; set aside. In a large bowl, whisk together coconut milk, eggs, superfine sugar, cardamom, and salt. Whisk in flour, coconut, and whole milk.
• Heat a 10-inch nonstick skillet or crepe pan over medium heat. Using a paper towel, rub inside of skillet with a thin coating of butter. Pour about 1/4 cup batter into center of pan, tilting and swirling to evenly coat bottom with a thin layer; pour any excess batter back into bowl.
• Cook until crepe is golden on bottom and top is almost dry, 1 to 2 minutes. Using a spatula, flip crepe, and cook until golden, about 30 seconds. Invert crepe onto prepared baking sheet, and keep warm in oven. Repeat with remaining batter, rubbing pan with more butter before making each crepe.
• Brush butter over tops of warm crepes. Place a few slices of mango on each. Fold, or roll crepes to enclose. Place on a serving platter. Dust with confectioners' sugar. Serve with any remaining mango slices on the side.

MANGO CREPES

Steps:

• To make crepes: put milk, egg, cognac, melted butter and vanilla in blender.
• Add dry ingredients.
• Blend well.
• Let batter rest for 30 minutes to 1 hours in the fridge.
• Lightly butter small fry pan and heat to medium.
• Add enough batter to thinly cover bottom of pan.
• Cook until lightly browned.
• Carefully turn and cook other side.
• Layer crepes between sheets of paper towel to keep warm.
• For filling: cream butter and sugar together.
• Divide mixture evenly between crepes, spreading almost to the edge.
• Fold drained mango into whipping cream.
• Spoon equal amounts down the center of each crepe.
• Roll up folding ends in as you go.
• Place seam side down in casserole.
• Sprinkle with extra sugar.
• Place under broiler for 3 to 4 minutes until sugar turns golden.
• Serve with an extra dollop of whipped cream and slice of mango for garnish.

BANANA RUM CREPES

Steps:

• Combine flour, oat bran,salt, and baking powder.
• Combine milk, egg whites and oil, mixing well.
• Add to oat bran mixture.
• Mix welll.
• Heat a 6 to 7 inch crepe pan or skillet over medium high heat; lightly spray with cooking oil before making each crepe.
• Pour about 1/4 cup batter onto hot prepared pan; Immediately tilt pan to coat bottom evenly.
• Cook 1 to 1/2 minutes or until top looks dry.
• Turn cook an additional minute.
• Repeat until all crepes are done.
• Keep warm.
• Note: It is important that your crepe batter is runny, otherwise your crepes with be heavy and thick.
• Just add a little water to the batter as you are cooking them, as it tends to thicken.
• Filling: In a small saucepan, put bananas, syrup and butter flavoring.
• Heat on low heat until hot but not boiling, add rum extract.
• Place a tablespoon of filling in center of each crepe and roll up, then placing seam side down.
• Note: You may want to double the filling ingredients so that you can have extra to top the crepes with.
• This was designed as a low fat, low cal recipe so it doesn't have as much filling as you might prefer.

MANGO CREPE

Steps:

• Crepe batter: (from Bread flour to vanilla).
• Stir all ingredient until smooth. Strain.
• Let sit 30 minute.
• Cook, as thick as possible, until golden brown on Medium heat.
• Sauce: Whisk egg, sugar until stiff and fluffy.
• Fold whipped cream (soft peak) and add grand marnier/curacao.
• Assemble: Crepe - peaches/mango - top with remaining cream ( I place mine in 9x13 pyrex dish).
• Pour Prepared sauce on top.
• Bake 450F/232C for 5 min or until the top is light brown.
• Dust with confectioner's sugar before serve.