Mango Espresso Crepes
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.
Yield
3 servingsPrep
20 minCook
20 minReady
40 minIngredients
For the Crepe Batter
95g/3.25oz gluten-free all-purpose flour
120ml/4fl oz water
60ml/2fl oz milk
1 egg
1 tbsp. coconut oil
1/4 tsp. salt
Non-stick cooking spray
For the Filling
500g/17.5oz ripe mangoes
1 stick cinnamon
2 tbsp. instant black coffee powder, dissolved in 2 tbsp. hot water
2 tbsp. lemon juice
3 tbsp. coconut sugar
2 tbsp. honey
Ingredients
For the Crepe Batter
95g/3.25oz gluten-free all-purpose flour
120ml/4fl oz water
60ml/2fl oz milk
1 egg
1 tbsp. coconut oil
1/4 tsp. salt
Non-stick cooking spray
For the Filling
500g/17.5oz ripe mangoes
1 stick cinnamon
2 tbsp. instant black coffee powder, dissolved in 2 tbsp. hot water
2 tbsp. lemon juice
3 tbsp. coconut sugar
2 tbsp. honey
Directions
Make the crepes
Whisk together all ingredients in a bowl.
Heat a skillet and coat with non-stick cooking spray.
Ladle in about 80ml of the batter in swirl around to coat the skillet evenly.
Cook for 30-45 seconds or until the top is dry.
Loosen the sides with a spatula and flip.
Cook for another 30 seconds.
Cook the filling
Peel and cut the mangoes into 1/2” cubes.
Combine mangoes with all other ingredients in a non-stick pan and cook over low heat for about 15-20 minutes.
