Mango Espresso Crepes

November  5, 2017
0 Ratings
Photo by MyNutriCounter
  • Serves 3
Author Notes

A crêpe is a thin French pancake which is ideal when you want to treat yourself to something different, and with this version you’ll still maintain a high nutritional intake. This particular recipe is served with a sweet and scrumptious mango filling that’s sure to satisfy your taste buds. It’s economical, elegant and really simple to make.

The recipe can be found here - —Nikki Brown

What You'll Need
  • For the Crepe Batter
  • 95 grams gluten-free all-purpose flour
  • 120 milliliters water
  • 60 milliliters milk
  • 1 piece egg
  • 1 tablespoon coconut oil
  • 1/4 teaspoon salt
  • 1 piece Non-stick cooking spray
  • For the Filling
  • 500 grams ripe mangoes
  • 1 piece stick cinnamon
  • 2 tablespoons instant black coffee powder, dissolved in 2 tbsp. hot water
  • 2 tablespoons lemon juice
  • 3 tablespoons coconut sugar
  • 2 tablespoons honey
  1. For the Crepe Batter
  2. Whisk together all ingredients in a bowl.
  3. Heat a skillet and coat with non-stick cooking spray.
  4. Ladle in about 80ml of the batter in swirl around to coat the skillet evenly.
  5. Cook for 30-45 seconds or until the top is dry.
  6. Loosen the sides with a spatula and flip.
  7. Cook for another 30 seconds.
  1. For the Filling
  2. Peel and cut the mangoes into 1/2” cubes.
  3. Combine mangoes with all other ingredients in a non-stick pan and cook over low heat for about 15-20 minutes.

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