Author Notes: 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.
The recipe can be found here -http://www.mynutricounter.com/mango-espresso-crepes/ —Nikki Brown
Serves: 3
Ingredients
For the Crepe Batter
-
95
grams gluten-free all-purpose flour
-
120
milliliters water
-
60
milliliters milk
-
1
piece egg
-
1
tablespoon coconut oil
-
1/4
teaspoon salt
-
1
piece Non-stick cooking spray
For the Filling
-
500
grams ripe mangoes
-
1
piece stick cinnamon
-
2
tablespoons instant black coffee powder, dissolved in 2 tbsp. hot water
-
2
tablespoons lemon juice
-
3
tablespoons coconut sugar
-
2
tablespoons honey
Directions
For the Crepe Batter
- 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.
For the Filling
- 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.
/c2de8bde-356b-4b7f-b64a-60d94039f6b9--Mango-Espresso-Crepes-1024x682.jpg "Mango Espresso Crepes 2")
Photo by MyNutriCounter
