#egglesscrepes

These Eggless Crepes with Sweet Mango Filling are a delightful and vegan-friendly dessert option. The crepes are light, thin, and filled with a luscious mango mixture that's sweet and slightly spiced. Perfect for a special breakfast or dessert!

Ingredients: 1 cup all-purpose flour. 1 cup almond milk or any plant-based milk. 2 tablespoons sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 2 tablespoons vegetable oil. 2 ripe mangoes, peeled and diced. 2 tablespoons brown sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 tablespoon lemon juice. Powdered sugar for dusting. Fresh mint leaves for garnish.

Instructions: Put the all-purpose flour, almond milk, sugar, vanilla extract, and salt in a bowl and mix them together. Mix the batter with a whisk until it's smooth and free of lumps. Put a nonstick skillet or crepe pan on medium heat and add a little vegetable oil to coat the bottom. Pour a small amount of the crepe batter into the hot pan and swirl it around to make a thin layer that covers the whole pan. When the bottom is golden brown and the edges start to lift, it's done cooking. With a spatula, carefully flip the crepe over and cook the other side for another one to two minutes, or until it's golden brown. Do this again with the rest of the batter, making sure to add a little oil to the pan before each crepe. Dice the mangoes and put them in a different pan. Add brown sugar, ground cinnamon, ground nutmeg, and lemon juice. For about 5 minutes, or until the mangoes are soft and the mixture has a little caramelized taste, cook on medium heat. Put some of the sweet mango filling on each crepe, then either fold them in half or roll them up. Sprinkle powdered sugar over the crepes and top them with fresh mint leaves. Enjoy the warm crepes without eggs that are filled with sweet mango.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Eggless Crepes with Sweet Mango Filling are a delightful and vegan-friendly dessert option. The crepes are light, thin, and filled with a luscious mango mixture that's sweet and slightly spiced. Perfect for a special breakfast or dessert!

Ingredients: 1 cup all-purpose flour. 1 cup almond milk or any plant-based milk. 2 tablespoons sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 2 tablespoons vegetable oil. 2 ripe mangoes, peeled and diced. 2 tablespoons brown sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 tablespoon lemon juice. Powdered sugar for dusting. Fresh mint leaves for garnish.

Instructions: Put the all-purpose flour, almond milk, sugar, vanilla extract, and salt in a bowl and mix them together. Mix the batter with a whisk until it's smooth and free of lumps. Put a nonstick skillet or crepe pan on medium heat and add a little vegetable oil to coat the bottom. Pour a small amount of the crepe batter into the hot pan and swirl it around to make a thin layer that covers the whole pan. When the bottom is golden brown and the edges start to lift, it's done cooking. With a spatula, carefully flip the crepe over and cook the other side for another one to two minutes, or until it's golden brown. Do this again with the rest of the batter, making sure to add a little oil to the pan before each crepe. Dice the mangoes and put them in a different pan. Add brown sugar, ground cinnamon, ground nutmeg, and lemon juice. For about 5 minutes, or until the mangoes are soft and the mixture has a little caramelized taste, cook on medium heat. Put some of the sweet mango filling on each crepe, then either fold them in half or roll them up. Sprinkle powdered sugar over the crepes and top them with fresh mint leaves. Enjoy the warm crepes without eggs that are filled with sweet mango.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Eggless Crepes with Sweet Mango Filling are a delightful and vegan-friendly dessert option. The crepes are light, thin, and filled with a luscious mango mixture that's sweet and slightly spiced. Perfect for a special breakfast or dessert!

Ingredients: 1 cup all-purpose flour. 1 cup almond milk or any plant-based milk. 2 tablespoons sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 2 tablespoons vegetable oil. 2 ripe mangoes, peeled and diced. 2 tablespoons brown sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 tablespoon lemon juice. Powdered sugar for dusting. Fresh mint leaves for garnish.

Instructions: Put the all-purpose flour, almond milk, sugar, vanilla extract, and salt in a bowl and mix them together. Mix the batter with a whisk until it's smooth and free of lumps. Put a nonstick skillet or crepe pan on medium heat and add a little vegetable oil to coat the bottom. Pour a small amount of the crepe batter into the hot pan and swirl it around to make a thin layer that covers the whole pan. When the bottom is golden brown and the edges start to lift, it's done cooking. With a spatula, carefully flip the crepe over and cook the other side for another one to two minutes, or until it's golden brown. Do this again with the rest of the batter, making sure to add a little oil to the pan before each crepe. Dice the mangoes and put them in a different pan. Add brown sugar, ground cinnamon, ground nutmeg, and lemon juice. For about 5 minutes, or until the mangoes are soft and the mixture has a little caramelized taste, cook on medium heat. Put some of the sweet mango filling on each crepe, then either fold them in half or roll them up. Sprinkle powdered sugar over the crepes and top them with fresh mint leaves. Enjoy the warm crepes without eggs that are filled with sweet mango.

Prep Time: 15 minutes

Cook Time: 20 minutes