Photo: Pranjall Kumar
Estimated Nutrition (whole recipe, rough)
976
Calories
29g
Protein
27g
Fat
149g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- CREPES
- 1/2 cup flour
- 1/4 cup milk
- 2 large eggs
- 1 1/2 tbsp. melted butter
- 1/2 tsp. sugar
- FILLING
- 2 ripe mangos, peeled and cut in 3/4" pieces
- 2 tbsp. fresh lemon juice
- 1 tbsp. sugar
- 1/3 cup dark rum
- 1 tbsp. melted butter
- =
Directions
1
In a bowl toss together the mangos, lemon juice, sugar and rum. Set aside. Blend all ingredients for crepes until smooth. Cover with plastic wrap and let stand 1 hour. Make 12 crepes in a 6-7 inch crepe pan. To serve: Fold crepes in quarters and put on a baking sheet. Brush tops with the melted butter and bake in 400' preheated oven for 10 minutes or until browned and slightly crispy. Stuff each crepe with about 1/4 cup mango mixture, transfer to a platter and dust with powdered sugar.
Recipe sourced from
fandom