Mango and Maple Pumpkin Crepes

Name: Mango and Maple Pumpkin Crepes
Yield: 6 - 8 crepes
Ingredients: 2 mangoes peeled; pitted and sliced; Maple syrup; Icing sugar; Choice of ice cream; Pumpkin Crepes (6 to 8 large); 1 1/4 cups (310 mL) all-purpose flour; 1/4 cup (60 mL) water; 2/3 cup (160 mL) Milk; 1/2 cup (125 mL) cooked and mashed pumpkin pulp; 2 eggs; Butter

This is the Mango and Maple Pumpkin Crepes recipe.

Prep: 35 min - 40 min
Cooking: 4 min - 6 min

Yields 6 - 8 crepes

Ingredients

2 mangoes peeled, pitted and sliced
Maple syrup
Icing sugar
Choice of ice cream
Pumpkin Crepes (6 to 8 large)
1 1/4 cups (310 mL) all-purpose flour
1/4 cup (60 mL) water
2/3 cup (160 mL) Milk
1/2 cup (125 mL) cooked and mashed pumpkin pulp
2 eggs
Butter

READY FOR REWARDS?

Preparation

Place mango slices in centre of crepes. Sprinkle with maple syrup and icing sugar. Fold each crepes in 2, over filling. Sprinkle again with maple syrup and icing sugar.

Serve 1 to 2 crepes per person with scoop of ice cream.

Pumpkin Crepes:

In bowl, beat flour, water, milk, pumpkin pulp and eggs with electric mixer, until smooth. Let stand 30 minutes.

In non-stick skillet, melt butter. Pour 2 to 3 tbsp (30 mL to 45 mL) batter and tilt skillet back and forth so that batter spreads evenly over the entire bottom of skillet. Cook for 2 to 3 minutes on each side or until golden. Add butter as needed. Keep crepes warm.