Pancakes. I love pancakes with much affection as I love Banku. Pancakes in Ghana isnt very common in most homes and can be found uncommonly in some areas of Accra. I always knew of a market woman in Makola who made pancakes somewhere in Makola. Her pancakes were so flat it was almost transparent but very sweet with crunchy brown edges- and oily too!
I recently realized that in Ghana we eat more of sweet crepes than any other type of pancakes. And we have been eating it dry without any filling for years!
Crepes originally come from France and there two delicious types: sweet crepes and savory crepes. The difference is that sweet crepe is lightly sweetened crepes and savory crepes are unsweetened crepes.
I decided to go rogue with my sweet crepes this morning. There are so many exciting fruit fillings which can be put into crepes which would give you a sweet crepe. Think of pineapple, banana, pawpaw, mango or even sour sop.
I made caramelized mango stuffed crepes thanks to the abundance of Sarlo mango in my house this mango season. We have waited about 5 years for this tree to bear fruit and finally, it does!
Not only is this an easy recipe but is also packed with the amazing fiber and natural sugars in Mango.
Here is what you need for the crepe batter:
2 Cups of Wheat Flour
1 tsp of baking powder
2 tbsp of brown sugar
½ tsp of salt
2 cups of milk
1 tsp of vanilla extract
1 cup of melted butter or vegetable oil
Time to Cook: 30mins
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1. Sieve flour into a mixing bowl.
2. Add the rest of the dry ingredients into the bowl i.e baking powder, brown sugar and salt. Mix well.
3. Beat or whisk eggs in a separate bowl.
4. Add milk, vanilla extract and oil to the beaten eggs.
5. Pour the wet mixture into the dry ingredients.
6. Use a spatula to stir the mixture. Ensure all knots are smoothened out.
7. Heat a little oil (about a teaspoonful) in a pan and pour a ladle sized batter in the pan. Ensure the batter spreads thinly in the pan by rotating it.
8. Using the spatula, flip the edges slightly before flipping over to the other side.
Making the Caramelized Mango
1. Dice a ripe but hard-to-the-touch Sarlo mango into cubes
2. Place a pan on fire and add in a teaspoon of vegetable oil
3. Toss in the mangoes and spread it out in the pan.
4. Stir it for 3 to 5 mins
5. Sprinkle a bit of salt or brown sugar on top to enhance the flavor if so desired.
6. The mangoes will turn slightly brown to show the beginning of the caramelizing stage.
7. Dish onto the crepe and fold the crepe around the filling.
8. Sprinkle confectionary sugar on top and go do your enjoyment thingy!
It was so easy and quick to make! If you have extra batter it can easily be stored in the refrigerator for future use and is a great breakfast meal any day!The addition of the fresh and organic mangoes definitely was a healthy addition! I was stuffed by the time I was done. There are so many creative ways to eat our fruits & vegetables other than the usual boiling and steaming. Have some fun and try this recipe out!