Strawberry Mango Vanilla Crepes

These crepes sound so yummy. The recipe is courtesy Chef Rick Gonzales, The Epicurean. The batter is refrigerated for 4 hours not included in time listed.

• Ready In: 1 hr
• Serves: 4

Ingredients

• Crepe Batter

• 1  cup flour
• 1  whole egg, plus
• 1  egg yolk
• 1  pinch salt
• 1 1⁄4 cups milk
• 1⁄2 teaspoon vanilla

• Sauce and Topping

• 1 1⁄4 cups milk
• 1⁄4 cup butter
• 1⁄4 cup brown sugar
• 2  dozen strawberries, hulled and halved
• 2  ripe mangoes
• 1⁄4 cup riesling wine
• 1⁄4 cup  chopped walnuts

Directions

1. Prepare the batter by combining the flour, egg and egg yolk.
2. Add salt and combine with the milk until the mixture is smooth.
3. Allow to stand 4 hours covered and refrigerated.
4. Place one tablespoon of butter in a hot pan; when melted and lightly brown, add to the crepe batter.
5. Stir in the butter and then place a ladle full of crepe batter into hot pan, moving it around until mixture sets.
6. Place back on heat, wait until small bubbles appear on the surface, then flip the crepe over.
7. Cook a few seconds on the other side and remove from the pan with a spatula.
8. Add sugar to a separate pan and then add the Strawberries, mangoes and remaining butter.
9. Stir together until the sugar and butter form a fudge-like consistency.
10. Add the wine and walnuts.
11. Place this mixture in the center of each crepe and roll up, leaving some sauce.
12. Place the crepes onto a serving dish; spoon remaining sauce over crepes to coat.
13. Top with whipped cream, walnuts and Strawberries or mangoes if desired.