Mango Espresso Crepes
recipe Image
Preparation Time : 15-20 mins

Cooking Time : 15-20 mins

Serves : 2-3


    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

  1. Make the crepes
  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.
  8. Cook the filling
  9. Peel and cut the mangoes into 1/2” cubes.
  10. Combine mangoes with all other ingredients in a non-stick pan and cook over low heat for about 15-20 minutes.