Breakfast · CRESPO KITCHEN

Mango Ricotta Crêpes

Thin crêpes filled with ricotta and fresh fruit.

35 min approx.4 servingsFresh mango

Reference photograph: Mango crepe. KKPCW · CC BY-SA 4.0. Original. Photography credits.

Ingredients

100 g all-purpose flour
2 eggs
250 ml milk
1 tablespoon melted butter plus extra for the pan
200 g ricotta
250 g diced mango
1 tablespoon honey

Method

Whisk flour, eggs, milk and butter; rest 10 minutes.
Lightly grease a 20 cm skillet. Add 3 tablespoons batter and swirl to coat.
Cook 1–2 minutes, flip and cook another 30 seconds. Repeat for about 8 crêpes.
Mix ricotta with honey. Fill crêpes with the mixture and mango; fold.

Explore all recipes

Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

lacucinaitaliana.com