Mango Banana Crepes

Sorry that the picture’s all blurry. I assure you it’s still awesome.

Mango Banana Crepes

Ingredients:
(Crepe Batter)

• 4 eggs
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 cup vanilla soy milk
• 1/4 cup water
• 1 tbsp coconut oil, melted

(Filling)

• mangoes, chopped
• bananas, sliced
• coconut butter

Instructions:

1. (Crepes) Beat eggs in a bowl. Slowly add flour + sugar alternately with soy milk + water. Then beat with a whisk or electric mixer until smooth.
2. Beat in melted coconut oil, then chill for at least 1 hour.
3. Heat up a nonstick skillet. When hot, start in the center and distribute a thin layer (using a 1/4 cup measuring cup that’s 3/4 full should work) of the batter in it. Tilt the pan in a circular motion until the batter runs up to sides of the pan.
4. Since they’re super thin, they should cook really quickly. Check to see if they’re done after a minute but lifting the side up with a flat spatula. If the edges are crisp and the underside is brown, flip it and cook on the other side for ~30 seconds.
5. (Filling) Spread coconut butter over the crepe and fill with bananas + mangoes. :D!

If you’re not a fan of mangoes/bananas, here’s a pineapple + coconut butter version.

Check out supah speshal awsum‘s recipes for Turkey Avocado Crepes with Sundried Tomato Butter and Red Bean/Mung Bean Crepes too! :]