- 1/2 cup unbleached white flour
- 1 cup whole wheat pastry flour
- 10 cardamom pods or (or 1/2 + 1/2 teaspoon crushed cardamom)
- 1 1/2 cups vegan soymilk (I use fortified Original Eden Soy) + extra
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 ripe mangoes*
- 2-3 fresh bushes of mint leaves** (Use more if you like. You can’t use too many of these!)
*Yellow organic Haitian are the closest to my favorite Indian Dusheherie. You can use the greener-skinned Mexican mangoes if you can wait 5-6 days for them to ripen, I can’t!!
**I prefer regular mint leaves instead of the darker-stalked Chinese variety.
This is the YUMMIEST way to get your Vitamin A (mango) and calcium (fortified soy milk) besides other goodies (fiber from mango, mint, whole wheat flour; protein from soy milk, flour; vitamin D from soy milk; anti-inflammatory effects of mint… etc. etc.)
1. In a bowl mix together all the flour, baking soda, and baking powder.
2. Add the soy milk and whisk (I use a hand-held mixer.) Use extra milk to adjust consistency of the batter. The consistency should be such that you get thin (~1 mm) crepes.
3. Break open 5 cardamom pods to obtain the black cardamon seeds inside and crush using mortar/pestle or a spice grinder. Add to batter and mix. If using ground cardamom, simply add 1/2 tsp powder to batter and mix. Cover batter and set aside.
Mango and Mint crepe filling:
1. Peel mangoes and cut to get bite-sized chunks (~1 cm cubes).
2. Thoroughly wash mint bushes, pick the leaves from the stalk, and chop up the leaves.
3. In a bowl toss the mango chunks and the chopped mint leaves together.
4. Use up the rest of the cardamon pods / cardamon powder as before, mixing it well into the filling. Cover the filling and chill in refrigerator while preparing crepes.
1. Heat a non-stick skillet on low-medium flame for 2-3 minutes.
2. Pour enough crepe batter to get a 6-8 inch round crepe (~1/8 cup? ~1/4 cup? I’m not sure… I eye-ball it.) Let batter cook on low flame until the top is almost dry. Flip over and cook other side until lightly brown.
3. Repeat until all batter is used up. Sometimes, the first crepe doesn’t cook well… I’m too impatient!
Put about 2 tbsps of filling on each crepe and fold crepe in thirds. Lay in rectangular serving dish. I like to eat this chilled, so I arrange all the filled crepes in a rectangular serving dish, cover with plastic wrap and refrigerate for about 15-20 mins (if you can wait that long!)
1. Sometimes I use ~2 tbsp canned mango pulp (available at any Indian grocer) as a “sauce” to put over each crepe.
2. If you have a sweet tooth you can add some vegan sugar/ molasses to the batter (2-3 tbsp is sufficient) to make sweet crepes.