Mango Crepe with Mango Ice Cream and Hazelnut Sauce

Procedure for Mango Ice Cream:

Mix all the ingredients and chill overnight.

Procedure for Crepes:

Whisk together all ingredients except for oil in a bowl. Mix them until well-combined. Strain to make sure the batter is smooth. Let batter rest in the fridge for an hour. Heat a non-stick pan and add about 1/2 tsp oil. Pour 1/3 cup of batter into the center of the pan and tilt the pan to spread the batter. Cook for 20-30 secs or until light brown spots appear. Flip to the side and cook for another 20 seconds. Transfer to a plate and let cool. Repeat with the rest of the batter.

Procedure for Hazelnut Sauce:

Combine hazelnut spread and 3-4 tbsp milk in a saucepan. Whisk together until smooth. You can add more milk to further thin out the sauce if necessary. Keep warm.


Put 4-5 slices of mango on a crepe and fold the crepe into triangle or roll. Top with scooped mango ice cream and drizzle with hazelnut sauce. Garnish with chopped walnuts.

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Servings:  5-6 servings
Prep Time:  10 minutes
Total Time:  25-30 minutes

Related Categories:   Dessert,  


Ingredients: Mango Ice Cream: 2 cups all purpose cream 1 cup condensed milk 2 Drops Mc Cormick Mango flavor Crepes: 1 cup flour 3/4 cup evaporated milk 2 tbsp. sugar 3 tbsp. butter, melted 1/2 cup water 2 eggs oil for coating pan Hazelnut Sauce: 1/2 cup hazelnut spread (Nutella, Finetti, etc.) 3-4 tbsp. milk

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