Crepe Recipe by MyNutriCounter

Mango Espresso Crepes

Mango Espresso Crepes

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.

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Crepe Recipe by MyNutriCounter

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Summary
recipe image
Recipe Name
Mango Espresso Crepes
Published On
Preparation Time
Cook Time
Total Time
  • Serves

    3 crepes

  • Prep

    20 mins

  • Cook

    20 mins

  • Total Time

    40 mins

  • Dietary

    GF, VEG

  • PER SERVING

  • Calories

    382.67kcal

  • Protein

    5.56g

  • Carbohydrates

    75.79g

  • Fats

    7.99g

  • Saturated Fats

    5g

  • Monounsaturated Fats

    1.61g

  • Polyunsaturated Fats

    0.75g

  • Water

    197.70ml

  • Cholesterol

    46.29mg

  • Sodium

    229.71mg

  • Potassium

    614.01mg

  • Fibre

    5.11g

  • Sugar

    43.80g

  • Vitamin A

    714.04mcg

  • Vitamin C

    0mg

  • Vitamin D

    0.34mcg

  • Calcium

    84.01mg

  • Iron

    2mg

  • Vitamin B6

    0.35mg

  • Vitamin B12

    0.16mcg

  • Vitamin E

    2mg

  • Vitamin K

    8.91mcg

  • Magnesium

    79.06mg

  • Phosphorus

    196.15mg

  • Zinc

    1.47mg

  • Copper

    0.35mg

  • Manganese

    1.71mg

  • Selenium

    25.07mcg

  • Thiamine

    0.18mg

  • Riboflavin

    0.17mg

  • Niacin

    3.69mg

  • Pantothenic Acid

    0.19mg

  • Choline

    65.07mg

  • Folate

    93.94mcg

Ingredients:

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

Method:

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.

Breakfast, Crepes, Desserts, Gluten-free, Vegetarian

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