Mango Coconut Crepes

Serves makes 8-10

Time 15 minutes plus 1 hour chilling

Ingredients

1 cup (270ml) coconut milk 

2 tbsp honey 

1 tsp vanilla extract 

½ cup wholemeal plain flour 

2 tbsp tapioca flour 

¼ tsp ground turmeric 

3 eggs 

Coconut oil or butter, for frying 

Filling

2 ripe mangoes (or use frozen and defrosted mango flesh) 

½-¾ cup coconut yoghurt 

Add coconut milk, honey, and vanilla to a large mixing bowl and whisk together. Add both flour and turmeric into the mix and whisk again until smooth. Crack the eggs in and whisk all the ingredients together. 

Place in fridge for 1 hour. When ready to cook, take the batter out of the fridge and whisk to ensure flour sediment on the base of the bowl is incorporated into the batter. 

Heat a large frying pan on low to medium heat and add butter or coconut oil, melt and swirl around the pan to coat. Add 3 tablespoons of batter to the pan and swirl to a thin crepe. Cook for approximately 3 minutes or until you see the top of the crepe is no longer a liquid or soft consistency. 

Flip the pancake and cook for 5 seconds, then transfer it to a plate and repeat the process. Once the crepes are cooked and completely cooled, it’s time to fill them.

Add 1 - 1.5 tbsp coconut yoghurt to the first third of the crepe base, top with some sliced mango, and then fold in the edge closest to you, over the filling. Fold the side edges over and roll the last long edge over the top. Place on a plate and repeat with remaining crepes. 

These crepes are best served cold, so can be made in advance and keep well if made the day before, filled and eaten the next.