Name: Choco Mango Crepes (Eggless) recipe by Mamta Joshi at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: All purpose flour - 1 Cup; Milk Powder - 1 tablespoon; Powdered Sugar - 1 tablespoon; Melted Butter - 1 tablespoon; Salt - a pinch; Baking Powder - 1/4 teaspoon; Cinnamon Powder - 1/4 teaspoon; Milk - 2 Cups; Butter to grease the non stick pan; Chocolate spread - 4 tablespoon (1/2 tablespoon for each crepe ); Alphonso Mango pieces - 2 Cups; Pomegranate pearls - to garnish; Chocolate Sauce - 2-3 tablespoon for decoration purpose; Powdered Sugar - 1 teaspoon for decoration purpose

ABOUT Choco Mango Crepes (Eggless) RECIPE

Delicious thin crepes filled with chocolate spread and fresh mango pieces.

Ingredients Serving: 4

All purpose flour - 1 Cup
Milk Powder - 1 tablespoon
Powdered Sugar - 1 tablespoon
Melted Butter - 1 tablespoon
Salt - a pinch
Baking Powder - 1/4 teaspoon
Cinnamon Powder - 1/4 teaspoon
Milk - 2 Cups
Butter to grease the non stick pan
Chocolate spread - 4 tablespoon (1/2 tablespoon for each crepe )
Alphonso Mango pieces - 2 Cups
Pomegranate pearls - to garnish
Chocolate Sauce - 2-3 tablespoon for decoration purpose
Powdered Sugar - 1 teaspoon for decoration purpose

Instructions

Take all purpose flour, milk powder, salt, melted butter, cinnamon powder, powdered sugar and milk in a big bowl and whisk it well. There should be no lumps in batter, if any, whisk batter well with hand blender till smooth and lumps free.
Heat a non stick pan over low medium heat, grease with butter and add a small ladle full crepe batter spreading it out thinly. Cook for few seconds (approximately 30-40 seconds) and flip. Cook till crisp.
Transfer it to serving dish. Spread chocolate spread over it. Place mango pieces, pomegranate pearl and fold the crepe. Dust little powdered sugar. Pour chocolate sauce and serve.

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