Until I took my first bite of this fruit-filled crepe, I had forgotten about blintzes, but then fond memories of the frozen blintzes from Trader Joe’s came rushing back.Â If you haven’t had a blintz, though, don’t worry – you’ll still be amazed by how creamy, rich, and sweet these crepes are.Â Happily, they’re a lot easier to make than a blintz (no re-frying needed) and only require four ingredients: frozen mangoes, Greek yogurt, a sprinkling of ginger, and crepes.
Crepes can be kept for up to 5 days in the refrigerator, so you can make a double batch and then have Gingered Mango Crepes whenever you’d like.Â If you make neutral crepes – don’t put in any sweetener, and use flours that can go sweet or savory – you can use the same crepes to make dinner, too.Â I used the other half of this batch to make savory crepes stuffed with Indian-spiced brown rice, peas, spinach, garlic, onion, and halloumi cheese.
Gingered Mango Crepes
Sliced mangoes, either frozen or fresh
Sprinkling of ground ginger
Crepes (see recipe below)
Sprinkling of sucanat or palm sugar
Whole-milk Greek yogurt
Place mangoes and ginger in a large skillet and simmer over low heat, uncovered, for about 15 minutes to allow the flavors to meld. Do not let it come to a boil. Spoon mango onto crepes, then top with sucanat/palm sugar and yogurt. Fold or roll up crepes and serve immediately. So simple!
To make the crepes:
1/2 cup brown rice flour OR sorghum flour*
1/2 cup millet OR amaranth OR corn flour*
3 eggs, preferably from pastured hens
1 1/4 cups milk, either dairy, coconut, nut, or grain
1/4 cup extra-virgin olive oil
Dash of sea salt
Whisk all ingredients together in a bowl, adding 2 T. sucanat or palm sugar if you’d like your crepes to be more on the sweet side. (I did not since I also wanted to use the crepes for savory dinners.) Note that you can mix the batter up to 24 hours in advance if you’d like and then refrigerate it until you’re ready to make the crepes; the flavor will become richer upon standing.
Place a little pat of butter or a slight drizzle of extra-virgin olive oil into a 6â€³ crepe pan and place over medium-low heat for 1 minute. Add 1/4 cup batter to the pan and cook for 2 to 3 minutes or until you can see little bubbles forming on the surface. Use a heat-proof spatula to lift up an edge of the crepe to see if the bottom is golden brown. If/when it is, flip the crepe over and continue cooking for another minute or until that side is golden brown, too. Slide the finished crepe onto a cooling rack or large plate. Continue making crepes 1/4 cupful at a time until you’ve run out of batter, adding a little butter or oil to the pan now and then if the crepes are starting to stick.
Note that you may have to turn down the heat as you continue to cook the crepes since the pans will keep getting hotter and hotter. I find that I’ve notched down the heat once or twice by the time I’m on my third crepe. (I usually start at mark 4 out of 10; eventually, I wind up at mark 2 or so.) Also, you can make multiple crepes at the same time if you have multiple 6â€³ pans. Bear in mind that pans may heat differently, so you may have two different heat levels going on as you proceed. One of my pans, for example, makes perfect crepes on mark 2 with hardly any oil; the other needs mark 4 and a decent drizzling of oil. You can make crepes on larger pans, but they’ll probably be odd-sized with uneven edges. The 6â€³ pan keeps the edges defined as a perfect circle.
Final note: try to arrange cooling crepes in a non-overlapping way so that they don’t stick to each other. I lay mine out on two cooling racks for at least 20 minutes to let them completely cool before I stack them in a large container or bag. If you’re going to eat them all immediately, then stack them on top of each other with a paper towel in between so that they’ll stay warm and pliable.
* These are all neutral-tasting flours (as opposed to bean flour, which to me is firmly in the savory, “dinner crepe” category), so you could mix and match them any way you’d like. You could also use whole-wheat, kamut, or spelt flour, although if you want gluten-free crepes, stick with gluten-free flours like the ones listed in the recipe.
Courtesy of The Cultured Cook.
Â© 2011 Copyright Â Allison Stuart Kaplan Â www.Askinyourface.com LLC