Healthy Mango Crepes with Maple-Lime Ricotta Filling
Bored of the usual brunch options? These mango crepes are a great healthy breakfast thanks to fresh fruit, whole-grains and oat flour!
Servings: 10 crepes
Calories: 259kcal
Ingredients
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
Instructions
- 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.
Nutrition
Serving: 1crepe | Calories: 259kcal | Carbohydrates: 26g | Protein: 10g | Fat: 13.3g | Cholesterol: 63.6mg | Sodium: 100.8mg | Sugar: 12.5g