Mango Espresso Crepes

• 95 g all-purpose flour, gluten-free
• 120 ml water
• 60 ml milk
• 1 egg
• 1 tablespoon coconut oil
• 1/4 teaspoon salt
• 1 nonstick cooking spray
• 500 g mangoes, ripe
• 1 stick cinnamon
• 2 tablespoons instant coffee powder, black, instant, dissolved in 2 tbsp. hot water
• 2 tablespoons lemon juice
• 3 tablespoons coconut sugar crystals
• 2 tablespoons honey

1. Make the crepes.
2. Whisk together all ingredients in a bowl.
3. Heat a skillet and coat with non-stick cooking spray.
4. Ladle in about 80ml of the batter in swirl around to coat the skillet evenly.
5. Cook for 30-45 seconds or until the top is dry.
6. Loosen the sides with a spatula and flip.
7. Cook for another 30 seconds.
8. Cook the filling.
9. Peel and cut the mangoes into 1/2" cubes.
10. Combine mangoes with all other ingredients in a non-stick pan and cook over low heat for about 15-20 minutes.

flour, water, milk, egg, coconut oil, salt, nonstick cooking spray, cinnamon, coffee powder, lemon juice, coconut sugar crystals, honey

Taken from www.food.com/recipe/mango-espresso-crepes-534167 (may not work)