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 -http://www.mynutricounter.com/mango-espresso-crepes/ —Nikki Brown
Ingredients
- For the Crepe Batter
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95 grams
gluten-free all-purpose flour
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120 milliliters
water
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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
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1 piece
stick cinnamon
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2 tablespoons
instant black coffee powder, dissolved in 2 tbsp. hot water
-
2 tablespoons
lemon juice
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3 tablespoons
coconut sugar
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2 tablespoons
honey
Directions
- For the Crepe Batter
-
Whisk together all ingredients in a bowl.
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Heat a skillet and coat with non-stick cooking spray.
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Ladle in about 80ml of the batter in swirl around to coat the skillet evenly.
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Cook for 30-45 seconds or until the top is dry.
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Loosen the sides with a spatula and flip.
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Cook for another 30 seconds.
- For the Filling
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Peel and cut the mangoes into 1/2” cubes.
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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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