Tuesday, December 9, 2014

Asian Mango Cream Crepes

Craving for something sweet and juicy? This is the Asian version of the world famous french crepes.

Crepe suzette maybe nice, but this version is much easier and you get almost the same indulgence with it.  Easy preparations, a quick fix to your cravings.

People who are familiar with this version of the dessert would sometimes seen it known as "Mango Pancakes"

In this version, the main fillings are whipped cream and fresh fruits.  If you wish to try different pairings, the more popular variations are banana and durian, yum :p

The versatile crepe recipe is obviously called the versatile crepe is because of its versatility, so stay tuned as more crepe desserts  are coming soon. The famous crepe suzette, Ice cream crepe cones and Hokkaido crepe cake , all the deliciousness you can name :)

Mango Crepe
Yields 4 servings

1 egg
8g (2 tsp) White sugar
120g (1/2 cup) Milk
60g (1/2 cup) Cake flour
28g (2 Tbsp) Vegetable oil
A pinch of Salt
2 medium sized Luzon Mangoes, Fully ripen
150ml (2/3 cup) Heavy whipping cream

1. Whisk eggs and sugar together until sugar is dissolved
2. Add milk, mix well
3. Beat in cake flour and salt until smooth
4. Pass the batter through a fine mesh sieve to blend in flour pockets
5. Fold in vegetable oil until well incorporate
6. Cover batter with plastic wrap and let it rest for 30 minutes
7. Heat a lightly oiled crepe pan over medium low heat
8. Lightly mix the batter and scoop 1/8 cup of batter and pour right in the middle of the pan
9. Spread the batter immediately into a thin sheet of crepe
10. When bubbles form, flip to the other side and cook for 30 more seconds
11. Cut 2 halves of the mango flesh, removing the seed
12. In a cold bowl, whip cream into firm peaks and fill a pastry bag
13. To assemble: Lay down a sheet of crepe bottom-side up, pipe a desired amount of cream and place 1 mango halves above, add more cream for crepe to adhere, fold it like a spring roll with the opening facing down.
14. Cut and serve cold, refrigerate for tastier results

I. All crepe batter ingredients should be in room temperature to ensure well incorporation
II. Choose a mild taste vegetable oil (corn oil, canola oil) for a better taste
III. If you do not have an crepe pan, you can use a frying pan and swirl the pan around to spread the batter evenly
IV. Best eaten on the day made and consume within 2 days
V. This is a Asian styled crepe, most common fillings are mango, durian and banana with chocolate sauce
VI. Luzon mangoes are a type of mangoes from the Luzon, Philippines. They are the most amazing mangoes in the world! You have to try it if you are able to get some! Well if you can't find it, choose Ataulfo mangoes!

Hope you guys enjoy this weeks [How To's]

See  you next week :)


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