Rum-marinated Mango Crêpes

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  1. In a bowl toss together the mangos, lemon juice, sugar and rum.
  2. Set aside.
  3. Blend all ingredients for crêpes until smooth.
  4. Cover with plastic wrap and let stand 1 hour.
  5. Make 12 crêpes in a 6 – 7 inch crêpe pan.
  6. To serve: fold crêpes in quarters and put on a baking sheet.
  7. Brush tops with the melted butter and bake in 400' preheated oven for 10 minutes or until browned and slightly crispy.
  8. Stuff each crêpe with about ¼ cup mango mixture, transfer to a platter and dust with powdered sugar.