Whole Grain Mango Coconut Crepes

A delicious recipe, these whole grain mango coconut crepes are ideal for breakfast or afternoon tea.

Serves: 8-10 large crepes
Prep Time: 20 active minutes, 20 inactive minutes

Ingredients:

1/3 cup whole wheat flour
2/3 cup whole milk
4 pasture-raised eggs
1 Tbsp Coconut oil, melted
Pinch of salt

Filling:

2 cups plain greek yogurt
1 mango, sliced thin
½ cup shredded coconut
Drizzle of honey or pure maple syrup for serving

Instructions:

1. Whisk together crepe ingredients. Let batter sit for 20 minutes (this will make your crepes bind better and be easier to flip). Make the filling in the mean time.
2. Preheat a non-stick skillet over medium heat.
3. Add the batter and rock the batter around in circular motions until there is a thin layer of batter over the entire pan.
4. Let cook through for 1-2 minutes, flip and warm the other side for 30 seconds-1 minute.
5. Remove from heat and cover with a cloth until ready to fill. Smear each crepe with a bit of yogurt, top with the fruit, and roll up. Drizzle with syrup right before serving.

Helpful tip:
This recipe is a great thing to mix in a shaker bottle. Mix all ingredients together and store in the fridge for up to 3 days, pouring out a little batter whenever you feel like eating a fresh crepe or two!

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Whole Grain Mango Coconut Crepes
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Hayley is a Registered Dietician Nutritionist, a part-time yoga teacher, and full-time mother. She is passionate about health, nature, and empowering others to reach their full health potential. She works as a health coach, nutrition writer, recipe developer and group fitness instructor. She is energetic and passionate about delicious food and promoting health of the body, mind, and spirit. She hopes to inspire others to eat closely to the way that nature intended, capitalizing on the amazing benefits of whole, unprocessed foods. Follow her posts for nutrition advice and delicious recipes!

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