Best Blueberry Mango Crepes with Coconut Flour

Mango crepes with coconut flour topped with sweet blueberry sauce is a blissful brunch idea.

Looking for the best blueberry mango crepes recipe? Our gluten free crepes are made with coconut flour and served like blintzes, stuffed with a creamy cottage cheese filling.

Whether you’re looking to make easy blueberry crepes or mango crepes, this gluten free coconut crepe recipe allows you to enjoy both fruit flavours in one forkful.

Fresh blueberry and mango pair perfectly with the tropical taste of coconut flour crepes!

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History of Crepes

Pancakes are most commonly recognized as a breakfast and brunch dish in America and Canada. They’ve been around for centuries, a staple in many cultural diets.

Whether you call them flapjacks, griddle cakes, crepes or pancakes, the world has fallen in love with batters cooked on a greased pan or griddle.

While crepes are most commonly associated with France, you’ll find similar flatbreads produced in Vietnam as Banh Xeo and India as Pudla.

Traditional crepes originated in the northwest region of France called Brittany. Back then, the crepes were more often used as an everyday bread. Around the 12th century buckwheat was introduced to the region, and became the main ingredient for the popular flat bread.

Today, families around the world enjoy a morning meal featuring stacked mango, blueberry, and cherry pancakes. You can find both sweet and savoury crepes all over the world, from spicy Vietnamese crepes, puffy Dutch Babies to Japanese okonomayaki.

Ingredients you'll need to make Blueberry Mango Crepes with Coconut Flour.
Ingredients you’ll need to make Blueberry Mango Crepes with Coconut Flour.

Easy Blueberry Mango Crepes with Coconut Flour

We love making pancakes and crepes at home.

We’ve shared our favourite recipes including Chocolate Cherry Pancakes, Sourdough Discard Pancakes & Waffles, Vietnamese Crepes and Vegan Indian Pudla.

Our favourite savoury crepes are gluten free and use rice flour or chickpea flour. After doing a lot of recipe testing, we’ve found the best sweet gluten free crepes are made with coconut flour.

These easy Crepes with Coconut Flour are crispy and pair perfectly with fresh blueberries and mango.

Use an electric crepe pan or non-stick skillet to prepare Coconut Flour Crepes.
Use an electric crepe pan or non-stick skillet to prepare Coconut Flour Crepes.

Best Gluten Free Blueberry Mango Coconut Crepes

If you’ve made traditional French crepes before using whole wheat flour the method for this gluten free recipe is very similar. The only major difference is that coconut flour has a different ability to absorb liquid than whole wheat flour.

In our recipe for crepes with coconut flour below you’ll see we suggest adding liquid to the coconut flour and then letting it rest for a few minutes. When returning to inspect the batter add a little more liquid or coconut flour until you have a thin crepe-like consistency. Depending on the humidity or heat in your kitchen you may need to play around with proportions.

If you’re using an electric crepe maker, do not grease the surface. The coconut flour crepe batter will not properly adhere to the surface and you will find your kitchen quickly becomes a sloppy mess!

If it’s your first time making crepes we suggest using a crepe pan or non-stick pan. Beginners will have more success as this easy technique does not require the action of flipping a crepe maker into a dish filled with batter.

Simply pour the coconut flour crepe batter into a greased non-stick pan and rotate using the handle to ensure the batter spreads out across the surface into a large circle.

Using a spatula, gently coax the edge of the crepe off the pan and after 1-2 minutes peer underneath to ensure the bottom has turned a golden brown colour. Flip the coconut flour crepes to cook the other side. After cooking each of the crepes let them rest on a cooling rack. Do not handle them until they reach room temperature.

Begin by preparing your cottage cheese filling, blueberry sauce and sliced mangos.
Begin by preparing your cottage cheese filling, blueberry sauce and sliced mangos.

How to Make Homemade Coconut Flour

Coconut flour is a gluten free flour that is basically dried coconut in a finely powdered form. It is made from the coconut solids that are left over after the meat has been used to produce coconut milk. The solids are ground into a very fine, flour-like powder. Coconut flour is popular in gluten free and low-carb baking, since it is low in carbohydrates and high in fibre.

You can easily buy coconut flour at your local grocery store or bulk food store. Bob’s Red Mill from Portland, Oregon produces a popular product we’ve used in this recipe.

You can also make coconut flour at home. First, you’ll need to source coconut pulp. You can get this from fresh coconuts or dried coconut flakes. We suggest making homemade coconut milk first with the pulp and then use what’s leftover to make coconut flour, so there’s no waste.

  • Preheat oven 120 F degrees.
  • Spread coconut pulp on parchment paper and bake for 45 minutes or until the coconut pulp is dried.
  • Once cooled, blend dried coconut pulp in a blender or food processor, around 2 minutes, until it becomes a fine powder.
  • Store in an airtight container.
Cook coconut flour crepes and let cool. Mix fresh mango into cottage cheese filling.
Cook coconut flour crepes and let cool. Mix fresh mango into cottage cheese filling.

My Family Loves Crepes with Coconut Flour

My family loves crispy Crepes with Coconut Flour stuffed with mango cottage cheese filling and topped with blueberry sauce.

This quick and easy gluten-free crepe recipe can be made in under 30 minutes, perfect for celebrating brunch during Mother’s Day, Father’s Day, Easter, Christmas holidays or a special birthday.

Many of my family and friends rank this recipe as the best mango crepes or blueberry crepes recipe they’ve ever tasted. The coconut flour that makes up the crepe batter adds a tropical flavour that pairs well with juicy mango and sweet blueberries.

We do not suggest freezing leftover crepes, they will fall apart when you defrost them. Use all of the crepes the day they are prepared if you can. Or, store leftovers in a ziplock bag in the fridge and eat them up within 24 hours.

They also taste great schmeared in peanut butter or jam.

Stuff crepes with coconut flour with mango cottage cheese and top with blueberry sauce.
Stuff crepes with coconut flour with mango cottage cheese and top with blueberry sauce.

Tips for Blueberry Mango Crepes

This recipe for gluten-free crepes with coconut flour is so quick and easy, even a novice baker or cook should have no problems perfecting them at home.

Baking is a science so be sure to measure all of your ingredients accurately and sift the dry ingredients. We also suggest keeping an eye on the skillet or griddle, there’s nothing more sad than being forced to eat a batch of burnt crepes!

Once you’ve perfected making gluten free crepes with coconut flour at home, feel free to have fun substituting ingredients in the filling and sauce. You could easily make these mango crepes by swapping ingredients, creating a cottage cheese filling with fresh blueberries and a mango sauce for the topping.

You could also replace blueberries in the sauce for other berries like blackberries, strawberries and raspberries. We love mango crepes but if you can’t find fresh mango or aren’t a fan of the flavour you can try substituting for other tropical fruits like papaya, pineapple or kiwi.

The filling is made up of cottage cheese and cream cheese, but you could substitute with creamy mascarpone or ricotta cheese.

The easiest way to prepare each plate for your brunch guests is by laying an individual coconut crepe on the counter. Spoon the mango and cottage cheese filling into the centre of the crepe and spread it from top to bottom. Fold the coconut crepe inwards (see picture below) and top with blueberry sauce and freshly sliced mango.

These blueberry mango crepes were inspired by traditional Jewish blintzes, stuffed with a sweet cottage cheese filling. We prefer to serve them folded inwards but you could also wrap them into traditional blintzes that look like cute packages. There are many ways to fold crepes, try each method out to discover your favourite presentation.

We’re certain your family will love these healthy gluten free crepes with coconut flour. The mango and blueberry pair perfectly with the creamy cottage cheese interior. Bon appétit!

Crepes with coconut flour served like blintzes are a perfect brunch idea.
Crepes with coconut flour served like blintzes are a perfect brunch idea.

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This recipe is a perfect breakfast or dessert for lovers of mango crepes and blueberry crepes.
This recipe is a perfect breakfast or dessert for lovers of mango crepes and blueberry crepes.

Best Blueberry Mango Crepes with Coconut Flour

Print Recipe
5 from 1 vote

Blueberry Mango Crepes with Coconut Flour

Looking for the best gluten free mango crepes or blueberry crepes? Our crepes with coconut flour are served like blintzes, filled with sweet cottage cheese.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Blueberry Crepes, Crepes with Coconut Flour, Gluten Free Crepes, Mango Crepes
Servings: 6
Calories: 506kcal


  • Crepe pan or electric crepe maker
  • Mixing bowls
  • measuring spoons
  • measuring cups
  • pot
  • whisk
  • spatula


Crepes with Coconut Flour

  • 3 Eggs
  • 1/2 cup Milk
  • 1/4 cup Coconut Flour

Blueberry Sauce

  • 1 cup Frozen blueberries
  • 3 tbsp White sugar
  • 1 tbsp Unsalted butter
  • 1 tbsp Lemon juice
  • 1/4 tsp Cornstarch

Mango Cottage Cheese Filling

  • 8 oz Cottage Cheese
  • 2 oz Cream Cheese
  • 1/3 cup White sugar
  • 1/2 tsp Vanilla extract
  • 1/2 cup Mango diced


Crepes with Coconut Flour

  • Crack the eggs into a medium bowl and lightly beat them. Add the milk and whisk to incorporate.
  • Add the coconut flour and whisk gently until very smooth. This will take a few minutes. Add 2-4 tablespoons of extra milk if necessary to thin out the coconut flour crepe batter.
  • Allow the batter to thicken for 1-2 minutes, then whisk again. Pour batter into pie plate.
  • Using an electric crepe pan, dip the hot surface into coconut flour crepe batter.
  • Flip over and wait for the red light to go off, indicating the crepe has cooked. Flip the crepe and cook the other side for 2-3 minutes, until golden brown.
  • Make crepes until the batter is finished. Set aside and let cool.

Blueberry Sauce

  • Stir blueberries, sugar, butter, lemon juice, and cornstarch in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.

Mango Cottage Cheese Filling

  • Puree cottage cheese, cream cheese, sugar, and vanilla in a food processor. Transfer to a medium bowl; stir in diced mango. Set aside.

Blueberry Mango Crepes with Coconut Flour

  • Transfer a coconut crepe to a clean work surface. Spoon 2 heaping tablespoons of mango cottage cheese filling into the centre of the crepe. Fold crepe edges into the centre.
  • Place 2-3 coconut mango crepes on each plate and top with warm blueberry sauce.


Calories: 506kcal | Carbohydrates: 31.5g | Protein: 21.9g | Fat: 33.7g | Saturated Fat: 15.5g | Cholesterol: 355mg | Sodium: 424mg | Potassium: 339mg | Fiber: 2.6g | Sugar: 25.5g | Calcium: 112mg | Iron: 3mg

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