I don’t know where I’m trying to do with the title. Anyway, here I am once again. I missed doing this- working in the kitchen, and making more mess trying to “food style” recipes and then working even harder at coming up with a remotely coherent content.

I’m not happy about my absence in the blogging world but I’ve been caught up with a number of things lately. Between trying to go back to school and doing burpees without fainting, not to mention wonder girl, I barely have time to explore new culinary feats.

But I’m glad that I’m here to share this recipe with you. This has been inspired by our recent trip to Pittsburgh. I LOVE Pitt! But that’s another post altogether. On our last day, we brunched at this small, underground, nondescript creperie located in a small street off Walnut St. It was so good and I thought, “I must, MUST learn to make crepes!” I really did! Seriously. Now, crepes might be common to most of you kitchen prodigies and er…French peeps but I’ve always found it daunting to make these paper thin French brunch item. But after making these, I was surprised by how easy it is which led me to think what other things I missed out on because I was too intimidated to try. Wow, all these from crepe making. Hmmm….

So of course, after realizing that crepes don’t bite, I decided to make chocolate ganache for the filling because I feel like I needed another challenge. I could’ve easily used chocolate syrup but I feel like crepes deserve something more than something that comes out of squeeze bottles. I mean, if you want to use some (I highly recommend it) by all means, go ahead. I’m not judging. I only wanted to make this fancier than it really is to make this post worthwhile.


Crepes with Mango and Chocolate Ganache Filling

For the crepes: (recipe adapted from Martha Stewart’s)


  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 cup 2% milk
  • 3/4 cup vanilla almond milk
  • 3 tbsp. unsalted butter, melted
  • pinch of salt
  • Some butter to grease pan

Here’s how:

  1. Combine all ingredients in a blender. (I used food processor) Puree until foam/bubbles form on top.
  2. Let batter sit for at least 30 minutes before cooking.
  3. Place non-stick pan over medium low heat. Add butter and smear on surface.
  4. Pour about 1/4 cup of the batter in the center of the pan and swirl pan to make it bigger and thinner.
  5. Cook for about a minute before flipping crepe. Use a spatula or a fork or butterknife to pick the edges and slide a spatula under to flip. Then cook for another 10 seconds. Done!


  • In all recipes I found, it is very important that you let the batter sit to avoid tearing. You can store batter in an airtight container for up to 48 hours in the fridge.
  • I used the back of a large wooden spoon to flip the crepe so it doesn’t tear. The spatula punched through the crepe as I was flipping so I found the spoon technique better.
  • Original recipe calls for 1 1/2 c. whole milk and 1 cup all-purpose flour but I’ve been trying to keep everything low cal.

For the filling:

  • 1/2 cup mangoes, diced
  • 1 tbsp. Chocolate Ganache
  • Non-fat plain yogurt

Chocolate Ganache:


  • 4 oz. bittersweet baking chocolate, finely chopped
  • 1/2 cup half and half
  • 1 tbsp. butter, softened

Here’s how:

  1. In a saucepan, boil half and half.
  2. Add chopped chocolate and turn down heat to low. Stir until mixed together. Turn off heat once chocolate mixture thickens.
  3. Whisk in butter and turn off heat.

Now you can put all components together the way you want to. Personally, I prefer sweet over savory crepes. But you can definitely use mixed veggies, smoked salmon, ham, eggs. Your options are limitless. I love using mangoes. I love fruits in my crepes and mangoes are in season. And this is really famous back home in the Philippines that when I talk about it here, people are surprised by the combination of chocolate and mangoes. But I hope you guys try it.

Other ideas: Strawberries and nutella, Bananas and nutella, nutella and nutella, butter and sugar, honey and yogurt, walnuts and honey, marshmallows and chocolate syrup sprinkled with graham cracker crumbs…. you guys get the point, you can be as creative as you wish.



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