How to make Thai Crepes with Papaya and Mango Filling -

Refined flour mixed with coconut milk and milk to make crepes, filled with papaya and ripe mango mixture.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Coconut milk (नारियल का दूध)

Cuisine : Thai

Course : Desserts

For more recipes related to Thai Crepes with Papaya and Mango Filling checkout Pancake, Teatime Cardamon Cake, Sweet Surprise, Beetroot Cake . You can also find more Desserts recipes like Apricot Pound Cake Eggless Chocolate Cake Eggless Strawberry Lava Cupcake Boa Loy

Thai Crepes with Papaya and Mango Filling

Thai Crepes with Papaya and Mango Filling Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Thai Crepes with Papaya and Mango Filling Recipe

  • Refined flour (maida) 150 grams

  • Coconut milk 100 millilitres

  • Eggs 2

  • Milk 125 millilitres

  • Castor sugar (caster sugar) 2 tablespoons

  • Melted butter 2 tablespoons + for shallow frying


  • Papaya finely chopped 1 cup

  • Ripe mango finely chopped 1 cup

  • Lemon juice 1 teaspoon

  • Icing sugar 1 tablespoon + for dusting


Step 1

Break eggs in a bowl and whisk well. Add coconut milk and whisk again. Add milk and whisk till well blended. Set aside.

Step 2

Combine flour and castor sugar in another bowl. Mix and make a well in the centre. Add egg mixture slowly and keep whisking to make a smooth batter. Add butter and whisk well.

Step 3

Heat some butter in a non-stick pan. Pour ladleful of batter and spread into thin crepes. Shallow-fry till the underside turns light brown. Flip and shallow-fry till the other side also turns light brown. Remove the crepes on an aluminium foil and cover with an aluminium foil.

Step 4

To make filling, combine papaya and mango in a bowl and mix well. Add lemon juice and icing sugar and mix well.

Step 5

Place a crepe on an aluminium foil. Put generous amount of filling on one side, fold into a crescent and fold further into a square.

Step 6

Dust icing sugar on top and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.