MyNutriCounter / Mango Espresso Crepes
For the Crepe Batter
95g/3.25oz gluten-free all-purpose flour
120ml/4fl oz water
60ml/2fl oz milk
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
Make the crepes
1.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. Cook the filling
1.Peel and cut the mangoes into 1/2” cubes.
2.Combine mangoes with all other ingredients in a non-stick pan and cook over low heat for about 15-20 minutes.