Blueberry-Mango Crepes

By á-174942

Ingredients

• CREPES:
• 1 egg
• 1 cup low-fat milk
• 1/2 teaspoon vanilla extract
• 5 tablespoons all-purpose flour
• 1/4 cup whole-wheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon canola oil
• FILLING:
• 3 mangoes peeled, and cut into 1/4" slices
• 4 tablespoons sugar
• 1 teaspoon fresh lemon juice
• 2 cups heavy cream
• 8 teaspoons unsalted butter
• 2 pints fresh blueberries

Preparation

Step 1

To make the crepes, in a blender, combine the egg, milk, vanilla, all-purpose and whole wheat flours, salt and oil and process until smooth, about 1 minute. Cover and refrigerate for 2 hours or up to overnight.

In a bowl, stir together the mangoes, 2 tablespoons of the sugar and the lemon juice. Cover and refrigerate for 30 minutes.

In a cream whipper, combine the cream and the remaining 2 tablespoons sugar according to the manufacturer's instructions and refrigerate.

In a crepe pan over medium heat, melt 1 teaspoon of the butter to coat the pan evenly. Lift the pan at a slight angle and pour about 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 2 minutes. Using a spatula, flip the crepe over and cook for about 1 minute more. Transfer the crepe to a plate and cover. Repeat to make 8 crepes.

To assemble, lay a crepe flat and spoon some of the blueberries into the center of the crepe. Spoon some of the mango mixture on top and fold the crepe into quarters. Repeat with the remaining crepes and filling. Place 2 crepes on each of 4 plates, garnish with whipped cream and serve immediately.

This recipe yields 4 servings.