Perfect Mango Cream Cheese Crepes

Ripe mangoes, whipped topping, a kiss of powdered sugar, and a smear of creamy Marigold make these French crepes your new special occasion breakfast!

INGREDIENTS:

Crepes –
4 large eggs + citrus zest
1/3 cup Marigold, softened
1/2 cup granulated sugar
1 cup all-purpose flour
1.25 cups milk
1 tsp vanilla

Filling –
2 cups fresh ripe mango, cubed
4oz cream cheese
1/4 cup icing sugar
1/2 tsp vanilla
1 pint heavy whipping cream
3 tbsp icing sugar

METHOD:

Crepes:

Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed.
Refrigerate batter for 30 minutes.
Heat a large non-stick skillet to medium heat.
When skillet is hot, lightly grease it with a little Marigold to season.
Hold the handle of the skillet and as you pour a few tablespoons of batter in, tilt the skillet around in a circular motion to allow the batter to evenly coat the bottom of the pan, in a thin layer.

Cook for 30 seconds-1 minute or until the edges of the crepe curl slightly and the bottom of the crepe is lightly golden. Flip to the other side and cook for another 30 seconds.
(Adjust your heat between medium-medium high until your crepes are cooking in about 30 seconds on each side. Re-grease your pan every few crepes, as needed.)
Remove crepe to a plate.

Add more crepes to the plate as you cook them, and cover the plate to keep them warm.

Filling:

In a small bowl mix blend the cream cheese, powdered sugar and vanilla until for 2 minutes.
In another mixing bowl, beat the heavy cream and the 3 tbsp powdered sugar on high speed until stiff peaks.
Spoon most of the whipped cream into the cream cheese mixture and fold in until smooth.
Reserve a little bit of whipped cream for topping on the crepes, if desired.

Spoon a thin layer of the filling onto a crepe. Add some fresh ripe mango on top and then roll or fold as desired
Garnish and serve dusted with powdered sugar, extra mango pieces and whipped cream.