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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 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Blueberry Crepes, Crepes with Coconut Flour, Gluten Free Crepes, Mango Crepes
Servings: 6
Calories: 506kcal

Equipment

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

Ingredients

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

Instructions

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.

Nutrition

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