Mango Almond Crepe

The mango almond crepe is an after-meal dessert made from thinly sliced mango wrapped with very thin cooked pancake made of flour. The topped is then sprinkled with bits of almonds topped with vanilla ice cream and caramel sauce. Can't get enough of these desserts? Check out the dessert category.

Banana Nutella Crepe Recipe

Ingredients for the crepe: 1 cup whole milk, 2 eggs, 1 cup all purpose flour, 1 pinch salt, 2 tablespoon butter, and 4 tablespoon hazelnut

Ingredients for the filling: 4 bananas, 3 tablespoons butter, 2 fresh bay leaves 2 lemons, 1 tablespoon brown sugar, 1/4 cup tangerine juice, and 1 small jar hazelnut spread

Ingredients for the sauce: 3 tablespoons unsalted butter, 2 lemons, 1 tablespoon brown sugar

Instruction for Crepes

1. Mixed together eggs and milk and on separate bowl mix flour and salt.
2. Melt the butter until light brown. Then proceed to adding eggs and milk mixture to the flour and salt mixture and add light brown butter melt.

Instruction for Filling

1. Peel bananas, cut in half lengthwise. And medium heat pan and melt butter until light brown.
2. Add the bay leaves on the mixture to the butter until bay leaves are cracks lightly then add lemon and sugar stirring
3. Add the bananas and tangerine juice and cook for 3 minutes. Set aside and let cool

After the crepe batter has rested for 1 hour, heat 1 (10-inch) nonstick pan over medium heat. Add 2 ounces of the crepe batter to the pan, remove pan from heat and tilt slightly to spread the batter over the entire pan. Return to heat and sprinkle the top with 1 teaspoon of the chopped hazelnuts. Cook for about 1 minute until the bottom side is lightly browned. With your fingertips, carefully flip crepe and cook the second side for about 15 seconds. Set the cooked crepe on a baking sheet and repeat until you have used all of the batter. You should be able to produce 8 to 10 crepes.

Instruction for sauce

1. In a small saute pan over medium heat melt the butter and cook until lightly browned, add the lemon juice and brown sugar and stir to dissolve. Serve the crepes on a plate with the sauce spooned over the top and sprinkled with the remaining chopped hazelnuts and confectioners' sugar.

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