I ate these crêpes with mom in the park yesterday, as the warm sunlight was about to wave us goodbye for the day. A decadent sweet was just what my mom needed after the long day she had spent taking care of the little one. It was not Mother’s Day, yet I knew she would love getting out of the house and the daily routine, and celebrating motherhood one day in advance. The park was peaceful and quiet and the crêpes were delicious – so mom simply couldn’t say no 🙂
The idea for this dessert came to me by accident a few months ago, while I was looking for ways to use up a bunch of ataulfo mangoes I had got at a deeply discounted price from the local grocery store. I found several authors who advocated using these mangoes along with sweetened condensed milk, which is a rather popular dessert combination in Mexican and Filipino cuisines. My initial recipe idea involved making the crêpes, filling them with the mango&milk mixture, rolling them up and baking them in a buttered dish, with extra milk on top – but this was rather time-consuming. One day, my husband ate a crêpe as it was and said it was delicious. From that moment on, I stopped with the baking, but went on with the filling.
This crêpe filling is nothing short of amazing: the creamy milk provides sweetness and decadence (there’s no need to add sugar), while the mango brings in sharp lemony flavors and gives away perfumed exotic undertones, which develop further as the hours go by. Our baby girl eats this filling on its own, nodding approvingly, and always asks for more 🙂
To make the crêpes, start off by mixing together the eggs, flour, butter and salt in a bowl.
Add the milk in stages, about half a cup at a time, whisking vigorously.
Let the batter “rest” at room temperature for 30 minutes.
While the batter is resting, get started on the mango filling by washing, peeling and chopping 5 ataulfo mangoes into small pieces. Put them in a bowl and add the sweetened condensed milk.
Using a hand blender, mix the mangoes and condensed milk until well combined.
Set the mixture aside. As you can see from the pic below, the mixture must be smooth and silky. It is also delicious on its own: eat a spoonful now, and you’ll be hooked forever!
Pour 1/2 tbsp vegetable oil into a small pre-heated pan, and then pour about 1/3 cup batter into the pan. Swirl the pan to allow the batter to spread evenly.
Cook the crêpe for about 1-2 minutes or until the bottom is golden brown. Using a spatula, flip the crêpe over and cook on the other side for about 1 minute or until golden brown. We usually get between 13-15 crêpes out of this batter recipe.
I know my crêpes are far from perfect – they are rather small and not as thin as I would like them to be. This step is definitely work in progress:
Take the crêpe out of the pan and let it cool down on a plate. Make the remaining crêpes the same way, pouring extra vegetable oil into the pan from time to time, as needed.
Add the sliced strawberries to the mango&condensed milk mixture. Stir until well combined.
Take one crêpe and spread the mango mixture on it evenly.
Fold the crêpe in half, and then fold it again. Repeat the process with two more crêpes. Put the folded crêpes on a plate.
Wash, peel and chop the remaining ataulfo mango.
Melt 2 tbsp butter in a pan. Add the chopped mango to the pan and cook for about 2 minutes or until the mango is soft.
Add the cinnamon and cook for an additional 1 minute.
Pour 1/4 of this mango topping on the folded crêpes.
Serve with extra sliced strawberries, bananas, whipped cream, vanilla ice cream or any dessert topping you have available, as per your tastes and preferences. I used warm fudge topping and sprinkled extra cinnamon on top of the crêpes.
Here’s the perfect treat for mom, from our house to yours. Happy Mother’s Day!