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.
Healthy Mango Crepes with Maple-Lime Ricotta Filling
For the crepes:
- 1 cup (100g) oat flour
- 1/2 cup (65g) whole wheat flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 2 eggs
- 1 tbsp coconut sugar
- 1 1/3 cups lukewarm whole milk
- 3 tbsp olive oil
- 2/3 cup hot water
- butter or ghee , for brushing the pan
For the filling:
- 1 lb. (450g) ricotta cheese
- 1 tsp vanilla extract
- 1 lime , zested
- 1/4 cup maple syrup
- 1 large mango , diced
- chopped pistachios , for topping
- In a large bowl, sift together the oat flour, whole wheat flour, baking powder, and salt.
- In another bowl, whisk the eggs and sugar together. Stir in the milk.
- Make a well in the flour mixture and gradually pour in the egg and milk mixture whisking continuously. Gradually whisk in the olive oil and hot water until smooth.
- Heat a crepe pan or skillet over medium heat. Brush with some butter or ghee.
- Add about 1/3 cup of the batter and tilt the skillet to distribute the batter evenly. Cook for about 1 minute, until the edges curl up and start to brown. Flip the crepe and cook for about 30 seconds more until set. Transfer to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe.
- Make the filling by beating the ricotta, vanilla extract, lime zest, and maple syrup together in a bowl using a hand mixer.
- Spread the filling over the bottom half of a crepe, layer some diced mango on top of it, and fold into quarters. Top with more diced mango and chopped pistachios.