Go Back

Mango Crepes with Coconut Cream

A delightful tropical treat featuring light, fluffy crepes filled with juicy mango slices and topped with luscious coconut cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: International, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crepes
  • 1 cup all-purpose flour A versatile base that creates tender, pliable crepes.
  • 2 large eggs Provide structure and richness.
  • 1 cup whole milk Adds creaminess and ensures a luscious texture.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
For the Filling and Topping
  • 2 ripe mangoes, sliced Adds burst of sweetness and vibrant color.
  • 1 can (13.5 oz) full-fat coconut cream Rich and creamy, brings a tropical flair.
  • 2 tablespoons powdered sugar Sweetens the coconut cream.

Method
 

Preparation
  1. In a mixing bowl, combine flour, eggs, milk, and vanilla extract. Whisk until smooth and let rest for 30 minutes.
Cooking Crepes
  1. Heat a nonstick skillet over medium heat and grease lightly. Pour 1/4 cup of batter into the pan, swirling to create an even layer. Cook until edges lift, then flip and brown both sides. Repeat with remaining batter.
Prepare Coconut Cream
  1. In a separate bowl, whisk together coconut cream and powdered sugar until airy and fluffy.
Assembly
  1. Slice mango thinly. Take one crepe, fill with mango slices, and fold or roll. Repeat for all crepes.
Serving
  1. Top the filled crepes with coconut cream and additional mango slices for garnish.

Notes

Resting the batter helps improve texture. Adjust heat as needed to avoid burning crepes. Consider adding spices like cinnamon for extra flavor.