One can’t have enough of mango recipes till the season lasts. This is my favourite mango indulgence, and the best thing is that it’s sugar free and loaded with the goodness of fruit and homemade paneer cheese so you can pick up the second helping.
Summer in Pakistan is excruciatingly hot, not the kind where you look forward to doing barbecues and going on picnics. It actually slows down all the activities of life and makes people hide in their homes till sunset.
Despite such long and lethargic days, there is one thing that makes people still anticipate the arrival of summer, and that is the priceless boon of mangoes!
Mango is the national fruit and second major fruit crop of Pakistan after citrus. Mangoes are full of nutrients, excellent source of vitamins A and C as well as potassium, and rich in anti-oxidants.
I have used homemade paneer in the recipe, which can be substituted with store bought paneer, cottage cheese, Queso Blanco or ricotta. But making paneer at home is a very quick and easy process. Check out my recipe for homemade paneer.
For the Crepes:
1 cup milk
1/4 cup water
1 teaspoon vanilla extract
a pinch of salt
1 tablespoon butter or vegetable oil to grease the pan
For the Filling:
3 ripe mangoes, peeled and cubed
2 tablespoons lemon juice
1/4 cup water
a few drops vanilla extract
This Is What You Do:
Prepare the Crepes
Mix flour, eggs, milk, water, vanilla and salt in food processor and give it a whiz till the batter is smooth or mix by hand with a balloon whisk.
Refrigerate the batter while you prepare the filling. Batter can be prepared a day ahead and refrigerated overnight.
Grease a skillet or non-stick pan with butter or oil lightly and set over medium heat (don’t let the butter burn).
When the pan is hot, pour 1/4 cup or 1 full serving spoon of batter into the pan. Spread out instantly by rotating the pan or with a spatula in as good a round shape as you can manage. If you want perfect rounds, make them in a smaller sauce pan and swirl the pan to coat the bottom.
Using a spatula, flip the crepe in about 15 seconds or as soon as you see bubbles on the surface of the crepe, which should be light golden.
Cook for another 15 seconds. Continue with the remaining batter, greasing the pan lightly every time, if required. Keep them warm till filling is prepared.
Prepare the Filling
Mix together home made paneer (or crumbled cheese of your choice) and mango cubes from 2 mangoes in a bowl. Set aside.
Add the remaining mango cubes, water, lemon juice and vanilla in an electric blender and make a purée.
Pour the purée in a small sauce pan, cook on medium heat for 2-3 minutes.
Dilute corn flour in a little water to make smooth paste. Add to the purée , keep stirring and cooking till the sauce thickens slightly.
Remove from heat.
Spread a crepe, spoon cheese and mango mix in the centre, pour a little mango sauce and fold. Repeat with all crepes.
Place in a serving plate and pour the remaining sauce over them. Serve warm or chilled.
These crepes are not very sweet. If you want them sweeter, sprinkle some icing sugar on top before serving or add some sugar to the sauce while it’s cooking.