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.

Crepe Recipe by MyNutriCounter

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  • Serves

    3 crepes

  • Prep

    20 mins

  • Cook

    20 mins

  • Total Time

    40 mins

  • Dietary

    GF, VEG


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.

Breakfast, Crepes, Desserts, Gluten-free, Vegetarian

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