Good Morning…Volunteering…Mango Crepes
Junior League is also kicking back into gear. I’ve some pretty unique experiences in the League these past two years and this year, I’m really going to try to sink my teeth in more.
My goal is to clock more voluteer hours. Our focus this year is volunteering for not for profits who focus their charity work on children 0-6 years old. So, they haven’t announced which groups we’ll be working with yet, but to give you an idea some groups I could find myself working with are Ronald McDonald House, Ryan House, and a hand full of smaller groups who help abused children, premies, and homeless families.
It’s when I’ve got lots going on that I feel so much more productive and motivated. I’ve made breakfast from scratch the past two weekends. This morning it’s Mango Crepes.
(4 servings= 8 crepes)
For the filling:
1/2 cup mango jam
2 Tablespoons unsalted butter
2 Tablespoons orange liquor
In a small saucepan over medium heat, combine the jam, butter and liquor.
Stir occassionally until well blended. Reduce heat to low and stir occasionally while preparing crepes.
To make crepes:
1 cup all-purpose flour
2 eggs
1/2 cup low-fat milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons melted butter
Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth.
If you have a crepe maker, you probably know what to do next.
Heat a frying pan to medium. Give it a very light spray of cooking oil. Drop the crepe mixture onto the heated surface. Using about a 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. “Thin is in” when it comes to the layer of batter.
Cook each side until the golden brown brown (about 2 minutes for side one — batter will bubble; and 1 minute for side 2). Gently remove and place on a
plate. Place waxed paper between cooked crepes to prevent sticking.
Put it all together:
Brush each crepe with a heaping teaspoon of the filling and roll or fold each crepe according to preference. Drizzle any remaining filling over all competeled crepes.
