Mango Crêpes with Ice Cream

1. 1

   In a mixing bowl, use an electric mixer to blend the flour, water, milk, eggs, 4 teaspoons vegetable oil, salt, and sugar until smooth. Cover and refrigerate for 1 hour.

2. 2

   Heat a crepe pan or skillet over medium heat. Brush it with the remaining 1 teaspoon oil. Stir the batter well, then pour about 5 tablespoons into the hot pan to make a very thin layer. Cook until set and bubbles appear on the surface, 1 to 2 minutes. Run a spatula around the edge to loosen the crepe; flip and cook until the other side is light brown, about 1 minute more. Transfer the crepe to waxed paper. Repeat with the remaining batter, and do not stack the crepes until they are completely cooled.

3. 3

   Heat a saucepan over medium-high heat. Add the orange juice and sugar. Bring to a boil; add the mangoes, cinnamon, and vanilla extract. Return to a boil and cook for 2 minutes; set aside to cool.

4. 4

   Place the crepes on a flat, clean surface. Add the mango filling to each and roll them like a cigar. Place on a dessert plate; top with vanilla ice cream and chocolate syrup.

• Calories 219.25 kcal Moderate
• Protein 4.68 g Low Source
• Carbs 40.0 g Moderate
• Total Fat 4.97 g Moderate
• Saturated Fat 1.81 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 64.85 mg High
• Sodium 56.19 mg Low Source
• Fiber 1.36 g Low Source
• Sugar 29.64 g High
• Added Sugar 0.63 g Low Source
• Calcium 79.37 mg Low Source
• Iron 1.52 mg Low Source
• Potassium 153.66 mg Low Source
• Vitamin A 103.7 mcg_rae Moderate
• Vitamin C 29.72 mg Good Source
• Vitamin D 0.6 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Chocolate 🍫