Breakfast Crepes with Mango & Ice-Cream
This sweet breakfast crepe recipe is the perfect example of a fuss-free yet delicious breakfast recipe that comes together quickly. Also, it can easily feed your family without breaking much sweat! In summers, my version of sweet crepes recipe includes a topping of chilled whipped cream or a couple of scoops of vanilla ice cream. Finally topping it with mangoes cut in small cubes and a sprinkle of chia seeds.
Servings 7 Crepes
Equipment
- Stove Top
- Non-stick frying pan
- Mixing Bowl
Ingredients
- 1 cup All-purpose Flour
- 2 Eggs
- 1½ cup Milk
- 1 tbsp Sugar
- 1 tsp Salt
- 2 tbsp Butter
- Vanilla Ice-cream for topping - alternate would be whipped cream
- Mangoes for topping - alternate would be your choice of fruits
- Chia Seeds for topping
Instructions
- Put the flour, salt, sugar, milk, eggs and butter in a tall blender jar and give it a whizz until you get a smooth free-flowing crepe batter. The batter for crepes needs to be of a thinner consistency than that of pancake or even a normal cake
- Now heat up the non-stick frying pan on medium flame. Brush some butter and pour the batter using a ladle or measuring cup. I used 1/3rd cup for exact measurement
- Immediately after dropping the batter, swirl the pan around to help it spread uniformly. It needs a bit of wrist action and practice to get a perfect circle. In the meanwhile just make sure that the batter has spread out nicely and evenly in the pan. Allow it to cook for a minute.
- You will note that the edges start to curl upwards once done. Carefully turn it over using a silicone spatula. Cook for another minute on the other side to get nice brown blisters before taking them out.
- Repeat with the rest of the batter to get a nice stack of soft crepes
- Serve with your choice of toppings