Chocolate Mango Crepes

Ingredients:

Chocolate Crepes

  • 1 1/4 cup chocolate milk
  • 1 tbs oil
  • 2 eggs
  • 1 tsp vanilla flavoring
  • 1 cup all-purpose flour

Filling

  • 6 oz cream cheese
  • 2 tbs milk
  • 2 tbs orange zest >1/4 cup finely chopped nuts

Sauce

  • 2 cups mango slices
  • 2 tbs arrowroot
  • 2 tbs orange juice

Serves: 8 (2 crepes per serving)

Using metal blade, process chocolate milk, oil, eggs and vanilla flavoring 2 seconds in food processor. Add flour. Process 5 seconds or until smooth.

To assemble, blend cream cheese, milk and orange zest. Spoon filling into center of unbrowned side chocolate crepe. Sprinkle with nuts. Fold crepes in half. Fold in half again to form a triangle. Place crepes in microwave-safe serving container.

To make sauce, dissolve arrowroot in orange juice in a 2-quart glass measure. Add mango slices and microwave at high 5 minutes stirring at 3 minutes. Spoon hot sauce over crepes and microwave at medium 5 minutes. Serve warm. 8 servings.

Recipe from the book ©Mangos, Mangos, Mangos by Marilyn Rittenhouse Harris. Her recent book, Tropical Fruit Cookbook, published by the University of Hawaii Press, has a chapter on mango as well as forty common and not-so-common tropical fruits. It is available at bookstores everywhere.

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