Matcha & Mango Crepes

Say hello to your next brunch recipe! Vegan-friendly pancakes flavoured with Matcha Powder, filled with a creamy yoghurt and fresh, sweet mango pieces. The flavour combination is just perfect!

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MATCHA LOVE

I know not everyone likes the taste of Matcha. I used to find it unpleasant, until I tried a good quality brand. The difference was big and I have now turned into a matcha lover.

MANGO

You will want to make these crepes over and over during mango season. I always prefer to use fresh mango in this recipe, but you can also use frozen mango pieces and either let them defrost and blend them into a puree.

SWEETNESS

I love using an unsweetened yoghurt, but you can use a sweetened yoghurt. If you like it sweeter you can add a little bit of honey or maple syrup.

PANCAKES OR CREPES?

To me, I would refer to them as pancakes, but I know most people would refer to them as crepes as pancakes are usually the fluffy types. So in this post I will name them crepes. Either way they should be thin, pliable and slightly chewy. Perfect to hold the generous filling.

HOW TO MAKE THEM

It could not be any simpler than:

• Mix the batter together

• Spoon into a hot pan

• Fry on both sides until done

• Repeat with the rest of the batter

• Fill with the yoghurt and mango (or filling of choice)

• Enjoy!

IF YOU LOVE MATCHA

Strawberry Matcha Chia Pudding

Vanilla Matcha Latte

Matcha Mesquite Latte

BRUNCH OR BREAKFAST RECIPES TO TRY

Pistachio overnight oats

Buckwheat Porridge with Roasted Peaches

Chocolate Pancake cereal

Vegan French Toast

MATCHA MANGO CREPES

Vegan-friendly pancakes flavoured with Matcha Powder, filled with a creamy yoghurt and fresh, sweet mango pieces.

YIELD: Makes about 4 pancakes

INGREDIENTS

FOR THE CREPES

• 1 cup all-purpose flour

• 1 cup macadamia milk or milk of choice

• 1 tbsp coconut sugar

• a generous pinch of salt

• 1 tbsp matcha powder

FOR THE FILLING

• 1 fresh mango, sliced or diced

• Coconut or Vanilla yoghurt

INSTRUCTIONS

In a mixing bowl, add the flour, milk, sugar, salt and matcha powder.

Whisk into a batter until smooth.

One ladle full at a time, spoon the batter into the center of a hot pan. Swirl the pan to spread the batter into an even thin layer. Fry on each side for 2 -3 minutes.

Transfer the pancake onto a serving bowl and repeat with the rest of the batter.

On each crepe add a spoonful of coconut or vanilla yoghurt, followed by a generous spoonful of Fresh mango pieces.

Fold and repeat with the rest of the crepes.

Enjoy immediately.