Strawberry Mango Crepes ~ A Special Treat for Dad

What could make Father's Day more special than a sumptuous Sunday brunch featuring Strawberry Mango Crepes?  Paper thin crepes filled with whipped cream and piled high with fresh strawberries and mango will tell the man in your life that he is indeed special.  

Sweet Crepes...adapted from a recipe in the FoodDay section of The Oregonian

2 eggs

1 cup milk

1/3 cup water

1 cup all purpose flour

2 tablespoons granulated sugar

1 teaspoon vanilla

2 tablespoons butter, melted

In a blender or food processor combine eggs, milk, water, flour, sugar, vanilla and melted butter; blend till smooth.  Cover and refrigerate for at least 1 hour and preferably 2, or up to overnight.

Gently stir the batter if it has separated.  Heat a nonstick or well-seasoned pan over medium-high heat until hot.  Brush the pan lightly with butter and pour in 3-4 tablespoons of batter.  I use a 1/4 cup measuring cup and the crepes always turn out the same size.  Tilt and rotate the pan to coat. Cook until almost dry on top and then flip the crepe over using your fingers and a small spatula.  Cook for another 15 seconds.  Turn the crepe out onto a clean kitchen towel and cool.  Repeat with the remaining batter.  Stack cooled crepes with a small piece of waxed paper between them.  

Spoon several tablespoons of sweetened whipped cream down the center of a cool crepe and gently roll it up.  Place on a serving plate and top with sliced strawberries and diced mango.  I garnished the plate with a bit of chopped mint for an extra bit of flavor and color.  Dust with powdered sugar if desired. Serve and enjoy!  

Have a wonderful weekend and enjoy a very Happy Father's Day.

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Hurrah, It's Foodie Friday again, and time to visit Michael at Designs by Gollum.  I hope you will drop by and visit all the participants in this week's wonderful event.