Amanda's Kitchen Recipe Archive

Mango and Mint Crepes

Vegan
Preparation:  30 - 45 minutes
Serves 4 - 6

 
• 1/2 c unbleached flour
• 1 c. whole wheat pastry flour
• 10 green cardamom pods
• 1 1/2 c soymilk
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 5 ripe mangoes, peeled and sliced
• 2-3 bunches of fresh mint, washed and chopped

 
1. In a bowl, combine the flours, baking powder and baking soda
2. Make a well in the cetnre of the flour mixture and add the soymilk, using a whisk.  Use extra soymilk to adjust consistency of the batter, if necessary.
3. Break open the cardamom pods to get the black seeds.
4. Crush the seeds in a mortar and pestle.
5. Add half the crushed seeds to crepe batter and mix well.
6. In a separate bowl, toss together the mango, mint and remainder of the crushed cardamom.

 
7. Heat a non-stick skillet on medium-low for a few minutes.  (If using a regular skillet, add a bit of oil before adding batter, each time.)
8. Pour enough batter to make a thin 6-8 inch round crepe.
9.  Cook until almost dry and then flip the crepe.
10. Remove crepe and set aside.
11. Repeat until all the batter is used.
12. Put about 2 T of mango mixture along each crepe and roll up the crepe.
13. Repeat for all crepes.
14. Serve


Serve plain or with mango puree or whipped topping over the crepes.

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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: June 25, 2000

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