Mango Espresso Crepes
By: Nikki Brown
Published: Saturday, September 23, 2017 - 5:58am

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

Preparation

1 Make the crepes: Whisk together all ingredients in a bowl. 2 Heat a skillet and coat with non-stick cooking spray. 3 Ladle in about 80ml of the batter in swirl around to coat the skillet evenly. 4 Cook for 30-45 seconds or until the top is dry. 5 Loosen the sides with a spatula and flip. 6 Cook for another 30 seconds. 7 Cook the filling: Peel and cut the mangoes into 1/2” cubes. 8 Combine mangoes with all other ingredients in a non-stick pan and cook over low heat for about 15-20 minutes.

About

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.