These crêpes are filled with a cream cheese mixture and topped with fresh mango pieces. They are then drizzled with coconut cream syrup and sprinkled with toasted coconut. (If you don’t have or don’t want to make coconut cream syrup, you can do without. But the syrup is very, very good.)
For the crêpes
1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
2 tablespoons granulated sugar
1 tablespoon vegetable oil
1 pinch salt
- Sift the flour into a medium bowl. Make a well in the center.
- In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt. Add to the flour and whip to a smooth batter. Refrigerate the batter for two hours.
- Heat a nine-inch crêpe pan on medium high heat. Brush with butter.
- Measure batter into the hot pan. Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer.
- Cook until bubbles appear and the bottom of the crêpe is a nice even, golden brown.
- Use a pallet knife or thin, sturdy spatula to turn the crêpe. Cook the second side only it is a blonde color, not as dark as the first side.
- Remove the crêpe to a sheet of parchment paper or waxed paper and repeat with the rest of the batter.
For the cream cheese filling
12 ounces cream cheese
1/3 cup granulated sugar
1 large egg yolk
1/8 teaspoon salt
1/2 teaspoon almond or vanilla extract
- With an electric mixer, blend all ingredients together until smooth.
To assemble your crêpes
- Fill your crêpes, folding as desired, with the cream cheese filling.
- Spoon fresh fruit over the crêpes.
- Drizzle with coconut syrup.
- Garnish with whipped cream and toasted coconut.
To toast the coconut
- Preheat oven to 350.
- Spread flaked coconut on an ungreased cookie sheet.
- Bake for 10 minutes, stirring two or three times, or until the coconut starts to turn a light golden brown.
- When done, remove the coconut from the pan and cool before using.