Food & Cooking Recipes Crepe Recipes Coconut Crepes with Fresh Mangoes 2.5 (17) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 27, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 Yield: 12 Coconut crepes, dusted with confectioners' sugarand served with mango, arean Indian dessert similar tothe French classic. They canbe prepared a day in advance. Ingredients 1 ¾ cups unsweetened coconut milk 3 large eggs 3 tablespoons superfine sugar ¾ teaspoon ground cardamom ⅛ teaspoon salt ¾ cup all-purpose flour ½ cup plus 2 tablespoons, freshly grated or desiccated coconut ¼ cup whole milk ½ cup (1 stick) unsalted butter, room temperature, plus more for pan 2 fresh mangoes, peeled, pitted, and sliced into thin wedges, for serving Confectioners' sugar, for dusting Directions Preheat oven to 200 degrees. Line a baking sheet with several layers of paper towels; set aside. In a large bowl, whisk together coconut milk, eggs, superfine sugar, cardamom, and salt. Whisk in flour, coconut, and whole milk. Heat a 10-inch nonstick skillet or crepe pan over medium heat. Using a paper towel, rub inside of skillet with a thin coating of butter. Pour about 1/4 cup batter into center of pan, tilting and swirling to evenly coat bottom with a thin layer; pour any excess batter back into bowl. Cook until crepe is golden on bottom and top is almost dry, 1 to 2 minutes. Using a spatula, flip crepe, and cook until golden, about 30 seconds. Invert crepe onto prepared baking sheet, and keep warm in oven. Repeat with remaining batter, rubbing pan with more butter before making each crepe. Brush butter over tops of warm crepes. Place a few slices of mango on each. Fold, or roll crepes to enclose. Place on a serving platter. Dust with confectioners' sugar. Serve with any remaining mango slices on the side. Rate it Print