Jollibee Inspired Peach Mango Crepes
Peach Mango crepes are impressive and so simple to make with this easy recipe. Enjoy them for breakfast or brunch!
Ingredients
For the crepes
- 1 cup + 1 Tablespoon Flour
- 1 1/2 cups milk room temperature
- 4 large eggs room temperature
- 2 teaspoons vanilla
- 3 Tablespoons melted butter plus additional for coating pan
For the peach mango filling
- 1 jar sliced peaches 24 oz., about 3 cups
- 1 cup diced mangoes
- 1/4 cup syrup, from peach jar
- 1 teaspoon cornstarch
- 1 Tablespoon cold water
- 1 pinch sea salt
Instructions
Make the Peach Mango Filling
- Dissolve the cornstarch in the water. Set aside.
- Roughly chop the peaches and mangoes. Place in a small saucepan over medium-low heat with the peach syrup. Bring to a simmer and then add the cornstarch slurry.
- Stir while simmering, until mixtures thickens. Stir in a pinch of salt and remove from heat. Cool for 10-15 minutes before serving.
Make the crepes
- In a bowl or blender, mix the milk, eggs, and melted butter. Add the pancake mix and combine until smooth.
- Place a 7" or 8" nonstick pan or crepe pan over medium heat. Coat with butter or nonstick spray.
- Pour 1/4 cup batter and tilt or swirl pan until batter evenly coats the pan.
- Cook for 1 to 1 1/2 minutes, until the edges are pulled away from pan, the bottom of crepe is golden brown, and the top of the batter is set. Use a spatula to flip. Cook crepe for another minute, and then place onto a place by sliding it on or using a spatula.
- Repeat coating pan with butter or nonstick spray and making crepes until batter is finished.
Assemble the crepes
- Place one crepe on a plate, with the golden side down.
- Spoon filling onto half of the crepe.
- Fold the crepe in half, to create a half moon shape. Fold in half again, to make a triangle shape.
- Serve and enjoy!