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 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


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.



Update Message: 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.

Tags: vegetarian, breakfast, gluten-free, desserts, Crepes

Revision: 1