Mango espresso crepes

0 likes 0 comments Recipe by MyNutriCounter

Ingredients for 3 crepes

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

40 min · Medium

Directions

1. Make the crepes

2. 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.

3. Cook the filling

4. 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.

desserts, breakfast, crepes, desserts, gluten-free, vegetarian September 21, 2017 08:34

Author mynutricounter.com/mango-e...