Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 ¼ cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- Butter for the pan
- 2 large ripe mangoes, peeled and chopped
- ½ cup coconut milk
- 2 tablespoons honey or sugar (optional)
- 1 tablespoon cornstarch
- 1 tablespoon lime juice
- 1 pinch salt
- Fresh mango cubes for topping
- Shredded coconut for topping
- Powdered sugar for topping
- Mint leaves (optional)
Instructions
- Whisk together eggs, milk, melted butter, and vanilla in a large bowl.
- Add flour, sugar, and salt; whisk until smooth and lump-free. Let batter rest 10 minutes.
- Heat a nonstick pan over medium heat, lightly grease with butter, pour a small amount of batter, and swirl to spread thin. Cook 1–2 minutes per side until lightly golden. Repeat for all crêpes and set aside.
- Blend mango pieces until smooth. In a saucepan, combine mango puree, coconut milk, honey/sugar, cornstarch, lime juice, and salt. Cook over medium heat, stirring constantly, until thickened. Let cool slightly.
- Spread mango coconut filling on each crêpe, fold or roll, and top with fresh mango cubes, shredded coconut, and powdered sugar. Garnish with mint leaves if desired.
Notes
- Use a gluten-free flour blend for gluten-free crêpes.
- Use plant-based milk and coconut oil instead of butter for a dairy-free option.
- Substitute mango with strawberries or bananas for different flavors.
- Add toasted coconut or chopped nuts for extra texture.
- Store in an airtight container in the refrigerator up to 3 days; freeze with parchment between crêpes for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Dessert
- Method: Pan-cooking and stovetop filling
- Cuisine: French/Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 2 crêpes
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
