I love waking up every weekend and thinking of the endless possibilities for breakfast and brunch. Crepes are something I do not make as often as pancakes or waffles but they are type of pancake. With crepes you can either go sweet or savory and with sweet it can either be breakfast or dessert. This grilled mango and mascarpone filled crepe can be either with the right amount of sweetness!
The hardest part when making crepes is being able to swirl the mix around the skillet before it sets. Since it is a very thin layer, the mix begins setting once it hits the skillet. I was able to work around it by adding a little more around the unfilled areas. Unlike pancakes, the mix is a lot more watered down using more proportion of milk to flour.
The filling is very simple and requires mascarpone and whipped cream cheese with maple syrup and vanilla extract added. You can add any fruit of your liking but I chose fresh mangoes and went a little further grilling them to extract the natural sugars.
Once you overcome the challenge of the crepes, it really becomes an easy breakfast, brunch or dessert option. Don’t forget to drizzle some maple syrup when serving!
Grilled Mango and Mascarpone Filled Crepes
Crepes filled with grilled mango and mascarpone
- 2 eggs
- ¾ cup flour
- 1 cup milk
- 2 tbsp avocado oil or vegetable oil
- ½ tbsp sugar
- salt (dash)
- 4 tbsp mascarpone
- 1 mango
- 6 tbsp whipped cream cheese
- 1 tbsp milk (of your choosing)
- ½ tbsp maple syrup
- ½ tsp vanilla extract
- oil (to grease the pan)
Heat a 10 inch skillet and grill pan over medium heat. In the meantime, crack, add and beat the eggs in a mixing bowl. Add in the sugar, flour, avocado oil, salt, sugar and mix with a whisk and set aside. Peel the skin off the mango and cut the mango close to the core. Slice thinly and place on a grill pan for about 10 minutes flipping halfway. Set aside once done.
Make the filling by whisking the mascarpone, cream cheese, vanilla extract, tablespoon of milk and maple syrup. Set aside
Make the crepes by adding about a 1/4 cup of the mix to the skillet and quickly swirling the pan in a circular motion to spread the mix evenly. Allow to cook for about 2-3 minutes and flip, letting it cook for an additional minute. You will need to do this until you use up all the batter and you should end up with about 4 – 6 crepes.
Plate the crepes by folding it in half, spreading a layer of the mascarpone filling around the edges and adding some grilled mango slices then folding it over again. Repeat for the other crepes and sprinkle with powdered sugar.
