Mango Crepes With Sweet Cream Cheese Filling Recipe

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Mango crepes are easy to make and so decadent! These light and delicious crepes are filled with sweet cream cheese filling and fresh mango chunks.

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• Prep Time: 20 minutes
• Batter Rest Time: 2 hours
• Cook Time: 20 minutes
• Total Time: 2 hours and 40 minutes
• Servings: 8 crepes
• Prep Level: Beginner +

Crepes are actually really easy to make and can be filled with so many different ingredients.

This is probably my favorite way. I hope you enjoy this recipe as much as I do – Bon appetite!

Ingredient Notes

• Whole milk – any type of milk, cream or even dairy free options such as coconut milk or almond milk can be used.
• Ground ginger – use ground cinnamon instead.
• Gingersnaps – try using cinnamon graham crackers, very tasty!
• Homemade whipped cream – store bought works great but if you like homemade, see how to make it below.
• Ripe Mangos – If you don’t have fresh mango chunks, frozen mango chunks work just fine although they may need to be heated up a little longer.

Step-by-Step Instructions

• In a blender, combine all crepe ingredients. Blend for 10-15 seconds, until fully combined.
• The batter will be much thinner than pancake batter. Let the batter rest for at least 2 hours and up to 24 hours in the refrigerator.

2

Prepare the Mangos

• Peel the mangoes and chop the mango flesh into small chunks.
• Place the mango, brown sugar, ground ginger, and vanilla extract in a small saucepan. Add a little bit of water.
• Cook until the mango chunks are soft and the sugar has melted. Take pan off the heat and let cool.

This sweet cream cheese filling has only 4 ingredients and takes only 5 minutes to make!

• Put the cream cheese, sugar, and vanilla in a bowl and beat until smooth.
• Add in the whipped cream. Mix just until smooth.

• Put the gingersnap cookies in a ziplock bag and crush them. Gingersnap cookies by Trader Joes are by far my favorite! They are super delicious and just the right size for a tasty treat. They are a seasonal cookie so I make sure to get an extra container and store it in the freezer!

• Heat a 9 or 10 inch crepe pan or non-stick pan on medium heat. Cut off a thin slice of butter and swirl it around the pan.
• Pour enough batter to cover the bottom of the pan directly in the center of the pan. Lift the skillet handle to move the batter creating a thin layer on the
• Cook the crepe without disturbing it until the edges begin to slightly brown. Use a crepe turner or a rubber spatula to flip the crepe. Keep a close eye on the heat while cooking the crepe.
• Repeat with the remaining batter, buttering the pan between each crepe.

• When the crepes are done cooking, lay out one crepe at a time on a flat surface and fill with a layer of the cream cheese filling and the sweet mango filling.
• Fold the crepes into triangles or roll them like a cigar.
• Add a dollop of whipped cream, some juicy mango, and crushed gingersnap cookies.
• Serve immediately and enjoy!

See the recipe card below for complete measurements and cooking times.

Topping Options

• Slices of mango
• Powdered sugar
• Coconut flakes
• A drizzle of honey
• Fresh berries

Homemade Whipped Cream

• Combine ingredients (1 cup of cold heavy cream or heavy whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon pure vanilla extract) in a chilled large bowl.
• Using either a hand mixer or a stand mixer fitted with a whisk attachment, whip on medium high until medium peaks are formed, about 3-4 minutes.

• You want the whipped cream to have a medium peak and not a soft peak to ensure the whipped cream isn’t too soupy. Be careful not to over whip creating stiff peaks. If that does happen, no worries. Just add a small amount of liquid cream to the mixture and gently fold it in throughly with a rubber spatula.

Tips & Tricks

1. Let it rest – Resting the crepe batter allows the starch in the flour (gluten) a chance to absorb the liquid. It is the secret to fluffy, delicious crepes. Cover over and refrigerate the batter for at least 2 hours or overnight if you can.
2. Grease the pan – The easiest way to coat the bottom of the pan evenly with butter is to use a paper towel. Repeat this step in between each crepe.

Pancakes vs Crepes

Pancakes and crepes are essentially made with the same ingredients with one major difference, crepe batter doesn’t contain any raising agents making the batter thinner.
Baking powder and baking soda are the agents that give pancakes their height.

Continue to Content

Yield: 8 crepes

Mango Crepes With Sweet Cream Cheese Filling Recipe

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Mango crepes are easy to make and so decadent.

These light and delicious crepes are filled with sweet cream cheese filling and fresh mango chunks.

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 2 hours

Total Time 2 hours 40 minutes

Ingredients

• Ingredients For Crepes:
• 1 cup all purpose flour
• 1 cup milk
• 1/2 cup water
• 2 large eggs – room temperature
• 4 tablespoons butter – 2 tablespoons of that will be melted then cooled 2-3 minutes for the crepe batter. 2 tablespoons for cooking the crepes
• 3/4 teaspoon vanilla extract
• 1 teaspoon sugar – white
• Sea salt
• Cream Cheese Filling:
• 8 ounces cream cheese – softened
• 1/4 cup powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1 cup whipped cream – store bought works great but if you like homemade, see how to make it below
• Mango Filling:
• 2 ripe mangoes
• 1 tablespoon light brown sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• Topping:
• Dollop of whipped cream
• 1/4 cup crushed gingersnap cookies

Instructions

1. In a blender, combine all crepe ingredients. Blend for 10-15 seconds, until fully combined. The batter will be much thinner than pancake batter.
2. Let the batter rest for at least 2 hours and up to 24 hours in the refrigerator.

• When Ready To Make Crepes:

1. Peel the 2 mangoes and chop the mango flesh into small chunks.
2. Place the mango, brown sugar, ground ginger, and vanilla extract in a small saucepan. Add 2 tablespoons of water.
3. Over low heat, cook until the mango chunks are soft and the sugar has melted, about 3-4 minutes. Take pan off the heat and let cool.
4. Combine the cream cheese, sugar, and vanilla extract in a large bowl. Using either a hand mixer or a stand mixer with a paddle attachment, beat on low speed until smooth. Add in the whipped cream, mix until smooth. Set aside.
5. Put gingersnap cookies in a ziplock bag and crush them by using a rolling pin or a meat mallet.
6. Stir the resting crepe batter before using it. If you have kept it in the blender while resting, give it a quick pulse instead of stirring it.
7. Heat a 9 or 10 inch crepe pan or non-stick pan on medium heat. Cut off a thin slice of the remaining butter and swirl it around the pan (see Pro Tip).
8. Pour 1/4 cup crepe batter directly in the center of the pan, then very quickly lift up the pan and roll the batter out into a thin layer over the bottom of the pan.
9. Cook the crepe without disturbing it until the edges begin to slightly brown. Use a crepe turner or a rubber spatula to flip the crepe.
10. Keep a close eye on the heat while cooking the crepe. You may have to adjust the heat depending on your stove. The crepe should take about 1 minute to cook on the first side and 30 seconds on the second side.
11. Repeat with the remaining batter, buttering the pan between each crepe.
12. Stack the cooked crepes on a plate separated by pieces of parchment paper or wax paper.
13. When the crepes are done cooking, it’s time to fill them.
14. Lay out one crepe at a time on a flat surface and fill with a layer of the cream cheese filling and the sweet mango filling.
15. Fold the crepes into triangles or roll them like a cigar.
16. Add a dollop of whipped cream, some juicy mango, and crushed gingersnap cookies. Serve immediately.

Notes

Pro Tip:

The easiest way to coat the bottom of the pan evenly with butter is to use a paper towel. Repeat this step in between each crepe.

Substitutions:

• Whole milk – any type of milk, cream or even dairy-free options such as coconut milk or almond milk can be used.

• Ground ginger – use ground cinnamon instead.

• Gingersnaps – try using cinnamon graham crackers, very tasty!

• Homemade whipped cream – store bought works great.

How To Make Whipped Cream

• Combine ingredients (1 cup of cold heavy cream or heavy whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon pure vanilla extract) in a chilled large bowl.
  
• Using either a hand mixer or a stand mixer fitted with a whisk attachment, whip on medium high until medium peaks are formed, about 3-4 minutes.
  

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 420Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 112mgSodium: 306mgCarbohydrates: 48gFiber: 3gSugar: 28gProtein: 8g

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