With all of the fabulous flavors of the tropics in one package, Kahlua mango blintzes are the perfect centerpiece for a tropically themed brunch. The warmth of Kahlua, the sweetness of tropical fruit, the crunch of nuts, and the creamy goodness of dulce de leche, all tightly wrapped and drizzled with a delicious fruit syrup, garnished with a tangy whipped topping and dusted with espresso powder. This is an easily prepared brunch treat you will be proud to share with all your friends.
For a different flavor experience you can swap out the Amoretti Premium Kahlua “Type” Syrup for Amoretti Premium Espresso Syrup or one of the Amoretti Premium Chocolate Syrups. You can use some other kind of tropical fruit and a different kind of nut for the filling, replace the Amoretti Premium Dulce de Leche Syrup with Amoretti Premium Tres Leches, Amoretti Premium Cajeta, or Amoretti Premium Zabaione syrups, and drizzle the blintzes with an Amoretti premium fruit syrup that corresponds with the fruit filling.
Changing the tangy whipped topping to whipped cream and dusting it with cocoa powder or using an unsweetened whipped cream and a dusting of chili powder can add even more interesting flavors to your blintz entrée. The possibilities are only limited by your imagination and your supply of Amoretti Premium syrups.
Kahlua Mango Blintzes
- 1½ cups milk
- 1½ cups flour
- 4 Tbs Amoretti Premium Kahlua “Type” Syrup
- 2 tbs cocoa powder
- 2 large eggs
- 2 tbs butter, melted
- ½ tsp Amoretti Madagascar Bourbon Vanilla Extract
- ¼ tsp salt
- 1 cup diced mango
- ½ cup macadamia nuts, chopped
- Amoretti Premium Dulce de Leche Syrup
- Amoretti Premium Mango Syrup
- 1 cup heavy cream
- ¼ cup sour cream
- 1 tsp Amoretti Madagascar Bourbon Vanilla Extract
- Espresso powder for dusting
Whisk all the crepes ingredients vigorously until the batter is completely smooth. Allow the batter to rest in the refrigerator for at least 20 minutes before making your crepes.
Melt a little butter in a crepe pan or 8-inch non-stick skillet over medium low heat. Add about 3 Tbs of the crepe batter to the pan and immediately swirl it around the bottom of the pan it is completely covered. Cook the crepe until it is slightly moist on top and golden underneath. Loosen the edges of the crepe, grip it with both index fingers and thumbs and gently flip it over in the pan. Cook the second side for 1 minute longer, then transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
Place each crepe on a work surface, add 1 Tbs mango and macadamia mixture and 1 tsp of Amoretti Premium Dulce de Leche Syrup in the center of the crepe, fold the end closest to you over the mixture, fold in the sides of the crepe, roll it up and place it on a plate seam side down. Repeat until all the crepes or all the filling are gone.
Whip the heavy cream, sour cream and vanilla extract in a large bowl until soft peaks form. Cover and keep chilled until ready to use.
Melt 1 Tbs butter in a heavy skillet. Place the blintzes seam side down and lightly brown them on both sides. Place one or two blintzes on a plate, and drizzle Amoretti Premium Mango Syrup over the blintzes. Serve topped with the whipped cream mixture and dusted with espresso powder.