Stuffed Crepes with Raspberry Mango Syrup

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Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 6 crepes, ¾ cup (175mL) syrup
Freezing: crepes, unfilled, excellent


  • Crepes:
  • 3/4 cup (175 mL) Robin Hood® Original All Purpose Flour
  • 3/4 cup (175 mL) milk
  • 2 tbsp (30 mL) sugar
  • Pinch salt
  • 2 eggs
  • 2 tbsp (30 mL) butter, melted
  • 1 tsp (5 mL) vanilla extract
  • Extra butter for cooking
  • Syrup:
  • 1/2 cup (125 mL) Smucker’s Pure Raspberry Jam
  • 1/2 cup (125 mL) mango juice
  • Filling:
  • 1/3 cup (75 mL) Smucker’s Pure Raspberry Jam
  • 1 mango, peeled and thinly sliced
  • Whipped cream, optional


  1. Combine all ingredients in blender and blend until smooth. Refrigerate for approximately 30 minutes. Lightly butter a 10” (22 cm) crepe or frying pan and heat over medium high heat. Drop batter by scant 1/3 cupfuls (75mL) and cook until bubbles form on the surface, about 20 seconds. Turn and cook 30-45 seconds longer or until brown. Continue with remaining batter.
  2. Syrup:
  3. Combine ingredients in small saucepan. Bring to a boil, stirring occasionally, reduce heat to medium and cook and stir another 2-4 minutes or until mixture begins to thicken. Remove from heat and set aside.
  4. Assembly:
  5. Spread each crepe with about 1 tbsp (15mL) raspberry jam. Place slices of mango on top and roll up. Place on serving plate and drizzle with syrup. Top with whipped cream if desired.


  1. Short on time? Ready made crepes can now be purchased at most grocery stores.