Description
Tropical Mango Coconut Crêpes are a delicious delight filled with a creamy mango coconut mixture, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 ¼ cups (300 ml) milk
- 2 tbsp melted butter
- 1 tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- Butter for the pan
- 2 large ripe mangoes (fresh or frozen)
- ½ cup (120 ml) coconut milk
- 2 tbsp honey or sugar (optional)
- 1 tbsp cornstarch
- 1 tbsp lime juice
- Pinch of salt
- Fresh mango cubes (for topping)
- Shredded coconut (for topping)
- Powdered sugar (for topping)
- Mint leaves (optional, for garnish)
Instructions
- Make the crêpe batter: In a bowl, whisk eggs, milk, melted butter, and vanilla. Add flour, sugar, and salt, and whisk until smooth. Let the batter rest for 10 minutes for best texture.
- Cook the crêpes: Heat a nonstick pan over medium heat. Brush lightly with butter. Pour a thin layer of batter and swirl the pan. Cook for 1–2 minutes per side until golden. Repeat for all crêpes.
- Make the mango coconut filling: Blend the mango flesh until smooth. In a saucepan, whisk together mango puree, coconut milk, honey, cornstarch, lime juice, and a pinch of salt. Cook over medium heat until thick and glossy (5–7 minutes). Let cool slightly — it will thicken more as it cools.
- Assemble the crêpes: Spread a generous layer of warm mango coconut filling over each crêpe. Fold into quarters or roll them up. Top with fresh mango cubes, shredded coconut, powdered sugar, and mint.
Notes
- For best results, let the crêpe batter rest before cooking.
- Adjust sweetness of the filling according to taste.
- These crêpes can be served warm or at room temperature.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dessert
- Method: Pan-frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 crêpe
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg