Raspberry Crepes complete with Mangos and Honey Goat cheese, is a yummy twist on traditional French crepes and are a delicious way to start the day! Full of ripe mango, sweet tart raspberries, and cream, these crepes will be a hit on your breakfast or bunch menu.
How to Make Raspberry Crepes
If you are looking for a delicious spin on crepes, this recipe is for you!
Full of ripe mango, sweet tart raspberries, and cream, these crepes will be a hit on your breakfast or bunch menu.
I don’t know about you but my family loves noshing on a variety of sweet and savory for brunch. If your family is the same way, I have a few other recipes that they may just love. This frittata crosses everything off the list. It’s full of meat, cheese, and eggs. If sweet is on your mind, my Lemon Blueberry Bread is absolutely perfect. Donuts are always a hit and the fact this recipe is not only scrumptious but easy makes my Canned Biscuit Donut recipe the only recipe for donuts you’ll need.
Why This Recipe Works
You should definitely make this recipe because it’s:
Full of fruit – the mango and raspberries are the winners of this recipe.
Easy – this recipe takes no time to make.
Versatile – it’s great for brunch, breakfast, and even dinner.
Expert Tips, Ingredient List and Suggestions for Recipe Success
You will find a complete breakdown of the recipe as well as the ingredients in our printable recipe card at the bottom of the post. However, here are a few key tips and suggestions.
Mangos – you can use either fresh or frozen.
Mascarpone – sour cream can be substituted for this ingredient.
Butter – MUST be unsalted.
How to Cut a Mango
Step 1: The mango stem is called the ‘eye’ – it’s a marker for the mango’s seed:
Step 2: Stand the mango on your cutting board stem end facing you.
Step 3: Place your knife about ¼-inch from the widest center line and cut down through the mango.
Step 4: Flip the mango around and repeat this cut on the other side.
Step 5: The resulting ovals of mango flesh are known as the “cheeks.” What’s left in the middle is mostly the mango seed.
Step 6: Cut parallel slices into the mango flesh, being careful not to cut through the skin.
Step 7: Scoop the mango slices out of the mango skin using a spoon.
Step 8: You can also cut the remaining areas from the edge of the seed if the flesh is thick enough.
Step 9: All the mangoes I’ve eaten and I never realized I was cutting them the wrong way.
I struggled with that seed every single time. Now it takes seconds, less mess and the fruit isn’t bruised from grasping it too firmly.
The cubed portions happen to be perfect for our crepes.
Step by Step Directions
Step 1: Add the honey, cream, goat cheese, and mascarpone together in a medium sized bowl until blended.
Step 2: In another bowl, add in the cut up mangoes, the raspberries, and the lime juice.
Step 3: In a large bowl, add in the flour and eggs. Then slowly incorporate the wet ingredients then the butter and salt.
Step 4: Add the batter onto a hot griddle and cook.
Step 5: Add a tablespoon or so of filling into the middle of the crepe, then add the crème, then roll.
Step 6: Enjoy!
FAQ About This Recipe
To find a ripe mango, squeeze the fruit gently. Color isn’t always the best indicator of ripeness.
A ripe mango will be slightly soft like a peach or avocado.
Keep unripe mangos at room temperature. Mangos shouldn’t be refrigerated before they are ripe. To speed up ripening, place mangos in a paper bag at room temperature.
Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.
Mangos may be peeled, cubed and placed in an airtight container in the freezer for up to six months.
There are six different varieties of mango: Ataulfo, Francis, Haden, Keitt, Kent and Tommy Atkins.
For this recipe I used Keitt mangoes. They are sweet and fruity – perfect for a dessert – but also one of the firmer varieties so it cubes well.
Mangos are a great prep-ahead fruit! Even after being cut, they won’t lose their color, and the texture holds up extremely well.
Mango taste is tangy and sweet – but they aren’t limited to only dessert or breakfast recipes.
Try using them to replace tomatoes in your favorite dishes like salsa, caprese salad, kabobs or a crisp chicken panini.
Raspberry Crepes with Mangos and Honey Goat Cheese
- 2 Mangos – cubed (can use frozen thaw first)
- 1 – 2 Pints Fresh Raspberries
- 1 Tsp Lime Juice
- 1/2 cup powdered sugar optional
- 1 cup all purpose Flour
- 2 Eggs
- 1/2 cup Milk
- 1/2 cup Water
- 1/4 Tsp . Salt
- 2 Tbsp . Butter melted
- 4 oz Goat Cheese softened at room temperature
- 3 Tbsp Honey
- 3 Tbsp Heavy Cream
- 1/3 cup Marscapone can substitute sour cream
- In a bowl, cream together goat cheese, heavy cream and honey until smooth
- Fold in Marscapone until blended
- Set in refrigerator until needed
- Cube mangoes and toss with raspberries and lime juice
- Set in Refrigerator
- In a bowl, whisk together flour and the eggs.
- Slowly add milk and water. Stir until combined.
- Add salt and butter, beat until blended.
- Heat oiled griddle or frying pan on medium high.
- Pour approximately 1/4 cup of batter onto the pan/griddle, careful to watch the spread until you have the size you desire.
- If using a pan: Tilt in a circular motion so the batter covers the bottom of the pan.
- Cook for approximately 2 – 3 minutes until the underside of the crepe is light brown.
- Flip with a spatula and cook the reverse side.
Creating your Crepe
- Place fruit mixture down the center of the crepe
- Add Goat Cheese Creme
- Roll the crepe and top with additional fruit and powdered sugar
- Serve warm