Choco mango crepes (eggless) Recipe

Cooking Directions

• STEP 1.In a mixing bowl, whisk together flour, cocoa powder, sugar, and salt.
• STEP 2.Gradually add milk and whisk until the batter is smooth and free of lumps.
• STEP 3.Heat a non-stick pan over medium heat and lightly grease it with butter.
• STEP 4.Pour a ladleful of batter onto the pan and swirl it around to form a thin crepe.
• STEP 5.Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown.
• STEP 6.Flip the crepe and cook for another 1-2 minutes until cooked through.
• STEP 7.Repeat the process with the remaining batter.
• STEP 8.For the chocolate ganache, heat cream in a saucepan until it starts to simmer.
• STEP 9.Remove from heat and pour over chopped chocolate. Let it sit for a minute, then stir until smooth.
• STEP 10.To assemble, spread a spoonful of chocolate ganache on each crepe.
• STEP 11.Top with sliced mangoes and fold the crepe into quarters.
• STEP 12.Serve the choco mango crepes warm and drizzle with additional chocolate ganache if desired.

Cooking Tips

• Make sure to whisk the batter until smooth to avoid lumps in the crepes.
• Use a non-stick pan to ensure the crepes don't stick and cook evenly.
• Adjust the sweetness of the crepes by adding more or less sugar to the batter.
• For a more intense chocolate flavor, use dark chocolate in the ganache.
• You can also add a sprinkle of powdered sugar or a dollop of whipped cream as a garnish.

Storage and Serving

• Choco mango crepes are best served immediately while still warm.
• If you have leftover crepes, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the crepes in a non-stick pan or microwave until heated through.
• Serve the reheated crepes with fresh mango slices and a drizzle of chocolate ganache.