Crepes with a Mango and Pineapple Filling topped with Caramel Sauce

Crepes with Mango and Pineapple 611

 

 

 

 

 

 

 

 

 

 

This recipe I am making for my mother and her sweet tooth.  I hope you like it. There are a few steps to this recipe it isn’t hard just a little time consuming. Vey nice dessert!

Caramel Sauce:

  • 1 cup sugar
  • 1 tablespoon molasses
  • 1/4 cup water
  • 1/2  cup heavy cream
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract

HOW TO:

In a large saucepan , stir together the sugar, syrup, and water until the sugar is completely moistened.

Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling.  Stop stirring completely and allow it to boil undisturbed until it turns a deep amber. Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up quick.

Use a wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.

Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.

 

To make the filling:

Ingredients:

  • 1 ripe Mango cut into bite size pieces
  • 1 and 1/2 cups of pineapple cut into bite size pieces
  • 1 teaspoon of brown sugar
  • 1/4 cup of white wine 

HOW TO:

Take the above and put in a small saucepan, heat for about 10 minutes until the sugars come together.  Take off heat.

 

Ingredients for Crepes:

  • 4 eggs
  • 1 tablespoons of flour
  • 1/2 cup of heavy cream
  • 2 teaspoon of vanilla
  • 1 tablespoon of honey
  • 1 tablespoon of maple syrup
  • 1/4 teaspoon of brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons of butter for cooking pan ( don’t use cooking spray for this, the butter gives it flavor)
  • 1 -2 teaspoons of powder sugar for finish

HOW TO:

Take the eggs and put them in a bowl, scramble them up.  Add the remainder of ingredients and stir very well (not lumpy).  Take about 1 teaspoon of butter and put in crepe pan, if you do not have one you can use an egg pan or a regular pan will do just don’t let the crepe mixture go all the way to the edge or you will have a hard time flipping it.

Take about 2 -3 tablespoons of mixture and put onto heated butter pan, pan should be on low to medium heat. Cook for about 40 seconds on each side, take off pan and put on flat plate to assemble. 

To assemble the crepes:

Take a crepe and place about 2 teaspoons of filling in the middle of crepe, take each of the ends of the crepe and fold it in toward the center, carefully flip the crepe over, pour the caramel sauce on top, sprinkle the powder sugar on top and enjoy!

 

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About the author

I am a food lover and love to cook and create yummy dishes... I am not a professional chef, just love to entertain and now share my recipes with you.