Healthy Mango Crepes with Maple-Lime Ricotta Filling

Feeling bored with the usual breakfast and brunch options? Step up your morning with the classic tropical combination of mango and lime – in crepes. You’ll get your healthy whole grains and vitamin C, but you sure won’t be thinking about health while eating these tasty mango crepes.

Pancakes are an amazing category. On the front of it they are so simple, but there are an amazing number of variations from all over the world. Typically I make the big and fluffy variety with fruity flavor twists: Usually sweet ones like orange ricotta pancakes or pineapple upside-down pancakes. Or more recently I’ve gone with a nutritious cranberry banana oatmeal pancake. 

But there are plenty of other options in the pancake world. If I’m feeling nostalgic for my childhood, syrniki (Russian cottage cheese pancakes) are always nice. And now I’ve ventured out a little further with crepes. Not just any crepes, but healthy oat and whole-grain ones.

I love crepes. They are the perfect vessel for all kind of fun toppings and additions. And while I love a classic Parisian crepe with a slather of Nutella on it (and maybe some strawberries), I am trying to eat a bit healthier. An oat and whole wheat crepe with fresh mango, lime, and a dollop of ricotta sounds exactly right. Healthy, but with a little bit of indulgence.

The benefits of oat flour

I’ve written before about the benefits of whole grains, and I did include some here. But all whole wheat or spelt flour would make a delicate crepe rather heavy. So I chose to lighten up the flavor and texture with a bit of oat flour as well. 

Besides being a good choice for those that are sensitive to gluten, oats contain more protein and fiber than standard wheat. They are also known to be incredibly good for heart health because they help prevent you from absorbing cholesterol. Plus, oats (and oat flour) are great at filling you up faster and slowing digestion so you stay full longer. An oat flour mango crepe is a perfect way to start the day, so you stay satisfied for longer and don’t go looking for snacks.

How to store crepes

If you have a small family or are just one person, it can seem like a waste to make a bunch of crepes. And since it’s hard to make a small batch, you might be wondering what to do with all the extras. Fortunately, cooked crepes store well!

If you are making crepes, you might as well cook up all the batter. Cooked crepes can be stored in the fridge for 3-5 days or the freezer for up to two months. Once you have cooked all your batter into paper thin pancakes, prevent them from sticking together with parchment or wax paper between each layer. Allow them to cool to room temperature before storing them in a tightly sealed freezer bag or plastic container. 

To reheat crepes, you have a few options. If they are frozen, allow them to defrost first in the fridge. Since you separated them with parchment, you will be able to take just as many as you want out of the freezer and leave the rest for later. Once crepes are defrosted, you can warm them up on medium heat in the microwave (it doesn’t take long!) or quickly cook each side in a warm, lightly buttered pan.

The other choice for too much crepe batter is to simply use it the next day. If you think you might make crepes a couple days in a row, you can store the batter in the fridge. Just keep it in a tightly sealed container. It helps if the container has a pour spout for easy use the next day. Just give the batter a quick mix before you use it again.

Now, if you aren’t a fan of sweet breakfasts, you’re in luck. Crepes are so versatile! I just recommend reducing the sugar by half if you are aiming for more savory toppings.