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Categories:
crepe flour water milk egg coconut oil salt cooking spray filling cinnamon instant black coffee powder lemon juice coconut sugar honey
Viewed: 119 - Published at: 2 years agoIngredients
- 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
Method
- 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.
- 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.
