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.