Tropical Mango Coconut Crêpes
Indulge in the delightful combination of soft crêpes filled with fresh mango and creamy coconut, perfect for any breakfast or dessert occasion.
Ingrédients
Crêpe Batter
- 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
- 2 large eggs For vegan option, replace with flaxseed meal mixed with water.
- 1 ¼ cups milk Can use non-dairy milk for lactose-free option.
- 2 tbsp melted butter Use dairy-free butter for a dairy-free version.
- 1 tbsp sugar Adjust sweetness according to preference.
- 1 tsp vanilla extract
- Pinch salt
Mango Coconut Filling
- 2 large ripe mangoes Fresh or frozen.
- ½ cup coconut milk Can substitute with other creamy plant-based milks.
- 2 tbsp honey or sugar Optional, adjust to taste.
- 1 tbsp cornstarch
- 1 tbsp lime juice Freshly squeezed for best flavor.
- Pinch salt
Toppings
- Mint leaves optional for garnish
Instructions
Preparation
- Start by gathering all the ingredients to streamline the cooking process.
- In a mixing bowl, whisk together the eggs, milk, melted butter, and vanilla until well blended. Slowly add the flour, sugar, and a pinch of salt, continuing to whisk until the batter is smooth.
- Allow the batter to sit for about 10 minutes for better texture.
Cooking
- Heat a nonstick pan over medium heat and brush it lightly with butter.
- Pour a thin layer of the batter into the pan, swirl it around to create a thin, even layer, and cook for about 1–2 minutes until golden. Flip and cook for another minute on the other side.
- Transfer the cooked crêpe to a plate and cover with a kitchen towel. Repeat the process with remaining batter.
- In a blender, puree the mango until smooth. In a saucepan, combine the mango puree, coconut milk, honey, cornstarch, lime juice, and salt.
- Over medium heat, whisk the mixture until it thickens, approximately 5–7 minutes. Remove from heat.
- Spread the warm mango coconut filling over each crêpe, folding or rolling them as desired.
Serving
- Top crêpes with fresh mango cubes, shredded coconut, and powdered sugar. Garnish with mint leaves if desired.
Notes
Store crêpes in an airtight container in the fridge for 2-3 days. For longer storage, freeze individually wrapped crêpes for up to 2 months.