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  • Writer's pictureBon Vivant

Mango Crepe & Honeyed Mangoes

Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes

Serves: 7 crepes



For Crepes

Eggs (large) 4 

Milk 1 cup

All-purpose flour 1 cup

Honey 1 tbsp

Salted butter (melted) 2 tbsp

Additional butter for making crepes

For Honeyed Mango

Mangoes (peeled and sliced into 1/4-inch thick slices) 1 1/2 ripe (but firm)

Unsalted butter 3 tbsp

Sugar 3 tbsp

Honey 3 tbsp

For Creamy greek yogurt

Cream cheese (room temperature) 110 gms

Greek yogurt 1/2 cup

Powdered sugar 1/2 cup

Salt 1/4 tsp


For Crepes

Add all crepe ingredients (except additional butter) into a blender, blend for 1 minute, until smooth. 

Heat a 9-inch (any medium size) non-stick pan over medium-high heat. When moderately hot, lightly coat the pan with butter and wipe off the excess with a paper towel. 

Pour about 1/3 cup batter, swirl the pan to completely cover the pan. Cook until the underside is golden brown (about 30 seconds). Loosen edges with a rubber spatula, and gently turn over, cook for additional 15 seconds until golden on the other side. Slide crepe on to a plate. Proceed with remaining batter (lightly coating with butter each time). 

For Honeyed Mango

Heat a small frying pan over high heat, melt butter and cook until golden brown (takes few seconds after the butter has melted. Keep a close eye, or it might get burnt). When you see the edges of butter starts to get brown, it’s time for sugar and honey. Add sugar and honey, stir for 20 seconds until honey and sugar is melted. Add sliced mangoes, continue to cook on high heat for 45 seconds, until the sauce has thickened slightly. Immediately, transfer into a bowl (along with every bit of sauce). 

For Creamy greek yogurt

Into a medium bowl, add cream cheese, yogurt, confectioners sugar, and salt, beat with a handheld electric beater on high (start low and build to high) for about 1 minute, until smooth and thick.

To Serve

Spread about 3 tablespoons of creamy greek yogurt on each crepe, spoon some mangoes (along with sauce), roll or fold and enjoy.

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