Mango Jam Rolled Crepes
A bright and smooth yellow mango jam spread into french crepes (thin pancakes). Make more of the mango jam and keep it to eat with porridge or toast.
Substitute:
- No vegetable oil? Use melted butter coconut oil.
- Vegan? Swap the egg for 2 tbsp chia seeds, and use plant based milk. Set the batter aside for 5 minutes, before cooking.
- No mangoes? Try with peaches, plums or pineapple instead.
- No lime? Use lemon juice instead.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
For the jam:
1 Mango
20 g Caster sugar
1 tsp Lime juice
For the crepes:
125 g Plain flour
1 Egg
1 tsp Vegetable oil
250 ml Milk of choice
Maple syrup (optional)
Recipe:
- Peel and slice the mangoes, composting the peel and seeds. Put the mango slices in a frying pan with the sugar and 4 tbsp water.
- Cook over a medium heat for 15-20 minutes, until soft, then add the lime juice.
- Blitz the cooked mangoes in a food processor until smooth, then pour into an up-cycled jam jar or container.
- In a mixing bowl, mix together the plain flour, egg, vegetable oil and 100ml of the milk.
- Once it's all combined, stir in the rest of the milk.
- Heat a nonstick pan over medium heat and lightly grease with vegetable oil. Pour about 30 ml of the crepe batter into the middle of the pan and swirl it around to spread evenly.
- Cook for 30 seconds, or until golden, then flip onto the other side. Cook for another 30 seconds and then put it onto a plate. Repeat with the remaining batter – you should have enough to make six crepes.
- To serve, fill each crepe with mango jam, roll and drizzle with maple syrup if you like.
- Enjoy!
How to store
Keep the crepe batter in the fridge for up to 3 days. Store the cooked crepes in the fridge for up to 3 days or in the freezer for up to 1 month. Store the mango jam in the fridge for up to 7 days, or in the freezer for up to 1 month.
Leftovers
The jam can be spread on pancakes or toasts, and you can use it in your favourite baking recipes.
