Mango Espresso Crepes - cooking recipe

Ingredients

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

Preparation

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