For the mango topping, I took inspiration from a recipe in the Peace Corps Madagascar cookbook and several online chutney recipes. I like things spicy, so I added some hot-pepper vinegar that I’d used to pickle urusenda (the local pepper).
The crepe recipe comes from the PC Rwanda cookbook; I made a half recipe and it was a huge breakfast for 1. So I’d guess the recipes below will feed 3-4. Serve with yogurt or a cream sauce, if you have it.
Quick Chutney-style Mango Topping
1 lb mangoes, peeled and cubed
1/4 cup honey
additional sugar to taste
juice from 1 lemon
1 Tbs minced onion
1 Tbs peeled mince ginger
1/4 tsp cumin
pinch cloves
pinch ground corriander (optional)
dash of hot-pepper vinegar or red chili flakes (optional)
raisins or dried cherries (optional)
In a saucepan, combine all of the ingredients except the mangoes and simmer for 10 minutes. Add the mangoes and simmer, stirring occasionally, for 30 minutes. Add raisins, heat through. Serve over crepes, waffles, chapati, etc.
After you’ve added the mangoes, start on the crepe batter.
Crepes
4 eggs, lightly beaten
1 1/3 cups milk (or that much water and 4 spoons Nido Milk Powder)
2 tablespoons butter, melted (or margarine)
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
Whisk together eggs, milk, melted butter, flour, sugar, and salt until it's smooth. Heat a medium-sized nonstick skillet over medium heat. Spoon about 1/4 cup of crepe batter into the hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 2 minutes on a side.
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