Eggless Crepes with Sweet Mango Filling


Dudley PAWG

These Eggless Crepes with Sweet Mango Filling are a delightful and vegan-friendly dessert option. The crepes are light, thin, and filled with a luscious mango mixture thats sweet and slightly spiced. Perfect for a special breakfast or dessert

Ingredients:
  • 1 cup all-purpose flour
  • 1 cup almond milk or any plant-based milk
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 ripe mangoes, peeled and diced
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • Powdered sugar for dusting
  • Fresh mint leaves for garnish

Instructions:

Put the all-purpose flour, almond milk, sugar, vanilla extract, and salt in a bowl and mix them together

Mix the batter with a whisk until its smooth and free of lumps

Put a nonstick skillet or crepe pan on medium heat and add a little vegetable oil to coat the bottom

Pour a small amount of the crepe batter into the hot pan and swirl it around to make a thin layer that covers the whole pan

When the bottom is golden brown and the edges start to lift, its done cooking

With a spatula, carefully flip the crepe over and cook the other side for another one to two minutes, or until its golden brown

Do this again with the rest of the batter, making sure to add a little oil to the pan before each crepe

Dice the mangoes and put them in a different pan

Add brown sugar, ground cinnamon, ground nutmeg, and lemon juice

For about 5 minutes, or until the mangoes are soft and the mixture has a little caramelized taste, cook on medium heat

Put some of the sweet mango filling on each crepe, then either fold them in half or roll them up

Sprinkle powdered sugar over the crepes and top them with fresh mint leaves

Enjoy the warm crepes without eggs that are filled with sweet mango


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