Mango Crepes With Coconut Cream

The perfect dish for Easter brunch.

Photo by Leah Lizarondo


One of the best memories I have of my dad is going out with him for special meals. Sometimes we would just go out for dessert, and one of my favorite places would be the cafe at the Intercontinental Hotel in Manila. The spot has the best chocolate cake made from native cacao (prized and one of the sources for the extraordinary Askinosie chocolate bars), mango souffle and crepes Suzette.

Mangoes are native to the Philippines, and I have yet to taste mangoes as good as the ones I had back home. Palm trees blowing in the warm summer evening breeze, we would sit outside, thoroughly and unabashedly enjoying the special treats.

Easter also is a major holiday in the Philippines, almost as big as Christmas. Huge family banquets are the norm — a daylong celebration in the hot summer, filled with memories of food and play.

These crepes are my homage to those moments with my dad and my memories of Easters past. Mango crepes, updated with a sweet, creamy sauce made from cashews and maple syrup, a gluten-free pancake that is as faithful to the original as I can remember and, of course, mangoes. They may not be the ones I grew up with, but they are delicious nonetheless.

This dish is perfect for Easter brunch. For me, it brings fuzzy feelings of my family back home. I hope you enjoy it as you celebrate the holiday with your family.


  Mango Crepes with Coconut Cream

Makes eight 8-inch crepes or 12 mini crepes
Crepe recipe adapted from The Canary Files



  • ¼ c nondairy milk
  • ½ teaspoon apple cider vinegar
  • Flour mix**
  • ¼ c quinoa flour
  • ¼ c other gluten-free flour (I like using 2 T chickpea flour + 2 T millet flour)
  • ¾ c arrowroot starch
  • ½ t ground flax seeds
  • ¼ t salt
  • 1 t coconut palm sugar or turbinado sugar
  • 8 oz or 1 c water
  • 2 T extra virgin olive oil
  • 2 c chopped mangoes
  • Sliced almonds for garnish


Serve with either:
Coconut Cream – recipe here.
Cashew Cream Sauce – recipe here.



1. Start by making your non-dairy "buttermilk." Combine nondairy milk and vinegar and allow to sit and curdle for a few minutes.

2. Sift the dry ingredients into a mixing bowl and give them a good whisk to both aerate and evenly distribute. Gradually add the water.

3. Add curdled milk, and once combined, drizzle in olive oil as you stir briskly. It will be very liquid-like, which is precisely how it should be.

4. Cover and allow to rest for at least 1 hour. If you need to leave it for longer, it's perfectly fine to transfer it to the refrigerator. Allow batter to come to room temperature before cooking.

5. After resting and allowing the flours and starches to bloom, the batter, while still slack, should be a little thicker. Don't fret if you feel it’s too runny. Have faith. If the batter has some settling, just mix again with a whisk.

6. Heat a small, nonstick pan over medium heat and grease it lightly with oil. I used my well-seasoned cast-iron skillet.

7. Once the pan is hot, pour ¼ cup of batter in the center of the pan. Swirl the pan to distribute the batter as thinly as possible.

8. About 10-15 seconds in, you'll notice large dome-like bubbles inflating underneath the crepe. (Great photos here). After about 1 minute, the edges will be sturdy and you can gently lift up one side with a spatula and either flip the crepe with your hand or with the spatula. The cooked side should be a pale golden brown. Allow it cook for about 20 seconds more on the other side and then transfer from pan to plate.

9. Fill the middle with chopped mangoes. Then fold in the other edges.

10. Top with cashew cream sauce and sliced almonds.

Categories: Brazen Kitchen