In my house everybody loves this tropical fruit crepes because they are irresistible! Using exotic fruit such as mango and kiwi with strawberries makes for an interesting combo with a creamy filling. It’s a fabulous dessert anytime and even a great breakfast for some people.
The key to making good crepes is watching it closely and not leaving the stove. Because it cooks very quickly, it can also burn fast if you’re distracted. So if you don’t mind cooking it for 2-3 minutes without leaving the stove, then you’re good to go. Most of the easy work is in the mixing, chopping fruit and assembling the crepes.
Try to pick just ripe mangoes, not too mushy. Smell the fruit on the stem part and it should be sweetly fragrant. As with the kiwi, it has to have just a little give when you press gently on the fruit.
For easy entertaining, you can certainly double the recipe. Both the filling and crepes can be made a few hours ahead before serving. Same thing with the sweetened whipped cream. The fruit however, should be prepared last minute as mangoes tend to discolor when exposed to air. Assembly is also recommended at serving time.
How about a crepe bar where everybody can assemble their own crepe? I suggest that you show your guests how to assemble and fold the crepe so no one will end up with a messy glob.
When you get to the assembly part, it gets exciting because you can’t wait for the first bite. I promise you will love this tropical fruit crepes! If you want another variation of this fruit crepes, try my recipe for sweet berry crepes here.
|Prep Time||15 mins.|
|Cook Time||12 mins.|
- 1/2 cup all-purpose flour
- 3 Tbsp granulated sugar for filling
- 1/8 tsp salt
- 2 large eggs
- 2 Tbsp powdered sugar + more for dusting
- 1 Tbsp canola oil
- 1/2 tsp vanilla extract
- 4 oz. Mascarpone cream cheese
- 1/2 tsp granulated sugar for batter
- 1/4 cup Yoplait vanilla yogurt not Greek
- 1 cup Whipping cream cold
- 1/2 cup plus 3 Tbsp milk
- non-stick cooking spray
- 1/2 lb. strawberries hulled and sliced
- 1 ripe mango peeled and cubed to 1/2 inch size
- 2 kiwi peeled and sliced
- Make the filling: In a bowl whisk together mascarpone cheese, yogurt and 3 Tbsp granulated sugar until smooth. Cover and refrigerate.
- Meanwhile, make the batter: In a bowl mix flour, 1/2 tsp granulated sugar and salt. Add eggs, milk and oil. Whisk together until there are no lumps. Set aside.
- Heat 10-inch nonstick pan medium-high. Spray pan lightly with nonstick cooking spray. Pour 1/4 cup batter near edge of pan while tilting it and swirl to spread batter around. Let cook for 2 minutes. Then flip it over and cook for another 1 minute. Use a flat spatula to lift crepe out of the pan and transfer to a flat dish. Cover crepe with wax paper to prevent sticking and drying.
- Repeat process and cook each crepe. Adjust the heat to medium if crepe gets too brown quickly. (it will cook faster as the pan gets hotter) Stack the crepes, cover each layer with wax paper to prevent sticking. After the last crepe is cooked, cover the whole thing with plastic wrap.
- Make the sweetened whipped cream: Use a hand mixer or stand mixer and whisk together cold whipping cream, vanilla and 2 Tbsp powdered sugar until soft peaks form. Cover and refrigerate.
- Assemble the crepes: Lay 1 crepe on a flat plate. Spread filling on 1/2 portion of the crepe. Layer some strawberries, mangoes and kiwi o 1/4 portion of the crepe. Fold in half and then another half. Serve immediately with a dollop of whipped cream and dust with powdered sugar on top.