Strawberry Mango Crepes with Drunken Pecans
Prep time
Cook time
Total time
Delicate crepes filled or topped with sliced fresh strawberries and mango, topped with vanilla infused whipped cream, drizzled with warm whiskey caramel and drunken crunchy pecans!
Recipe type: Breakfast, Dessert, Treat
Cuisine: French, American, Canadian
Serves: 6
  • For the Crepes:
  • 1 cup of flour
  • 1¼ cup whole milk
  • ¾ cup water
  • 2 large eggs
  • 3 tablespoons melted butter, cooled to room temperature
  • pinch of salt
  • butter for pan
  • 1 cup strawberries, washed, hulled, sliced thinly
  • 1 mango, peeled and sliced thinly
  • For the Pecans:
  • 1 cup pecan halves, roasted then chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons butter
  • splash or two of high quality whiskey
  • For the Caramel Sauce:
  • ⅔ cup of heavy whipping cream
  • ¼ cup brown sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 2 tablespoons high quality whiskey
  1. In a large mixing bowl combine all of the ingredients and whisk until smooth. Cover and place in refrigerator for one hour or overnight. While the crepe mixture is resting (and the air bubbles subside), prepare the rest of the components.
  2. Prepare the fruit and set aside.
  3. Line a cookie sheet with parchment paper and set aside.
  4. In a medium pan and over medium heat, roast pecans until fragrant (about 5 minutes), flipping the pan or mixing the pecans with a wooden spoon to ensure even roasting. Remove from pan and set aside.
  5. Add butter and the brown sugar to pan, stir in pecans. Once the pecans are coated and then add the whiskey. Stir for another minutes then remove from heat and drop onto prepared cookie sheet to let cool.
  6. The caramel sauce takes about 6 minutes, is super easy to make and tastes heavenly! In a medium sauce pan over medium heat, melt butter, add brown sugar and heavy cream. Stir vigorously until smooth, add vanilla and let bubble over low heat for 2 minutes. Pour in whiskey, stir and let cook for another 4 minutes, stirring occasionally. Remove from heat and pour into jar.
  7. Thinly slice strawberries and mangos or any other fruit of your choice. Add a squeeze of lemon juice and set aside.
  8. Remove crepe batter from fridge. Warm a crepe pan or frying pan over medium high heat. Add about ½ teaspoon of butter, coating the pan.
  9. When the pan is hot enough (sprinkle a drop or two of water onto the pan and if you hear a sizzle sound, the pan is ready for action.
  10. Using a ladle, pour batter onto center of pan and then lift pan to tilt so the batter covers the bottom of the pan like a disc. Place back on heat and let cook for about 1 minute. Flip over and let it finish cooking for another minute. Repeat.
  11. Once you've got the crepes made, it is time to add the fruit and fold! You can fold the crepe in half and then add fruit to one half and fold over. Drizzle with caramel sauce and throw on some pecans. Finish with vanilla ice cream or vanilla infused whipped cream. Enjoy!
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