Recipes and Cooking Mango-Banana Coconut Crepes with Cajeta Syrup Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 26, 2022 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Cook Time: 25 mins Total Time: 50 mins Servings: 7 Yield: 14 filled crepes Jump to Nutrition Facts Ingredients 2 eggs, lightly beaten 2 cup coconut milk 1 tablespoon butter, melted 1 tablespoon vanilla 6 tablespoon sugar Dash salt 2 cup all-purpose flour Butter 1 cup whipping cream ¼ teaspoon ground cinnamon 2 cup chopped fresh or refrigerated mangoes 2 cup thinly sliced bananas 1 recipe Cajeta Syrup Toasted shredded coconut (optional) Cajeta Syrup 6 tablespoon cajeta, such as Coronado brand 6 tablespoon maple syrup Directions In a large bowl whisk together eggs, coconut milk, the 1 tablespoon melted butter, and the vanilla. Whisk in 1/4 cup of the sugar and the salt. Add flour, whisking until smooth. If desired, cover and chill for up to 24 hours before using. In a 10-inch skillet heat an additional 1 teaspoon butter over medium-high heat until melted. Pour in 1/4 cup of the batter; lift and tilt skillet to spread batter evenly. Cook about 1 minute or until edges and bottom are lightly browned. Gently run a rubber spatula around the edges to loosen; carefully flip crepe over and cook about 30 seconds or until bottom is lightly browned. Transfer to a warm platter. Repeat with the remaining batter to make 14 crepes total. In a chilled medium mixing bowl beat whipping cream, cinnamon, and the remaining 2 tablespoons sugar with an electric mixer on medium speed until soft peaks form (tips curl). To assemble, place one of the crepes on a work surface. Spoon about 2 tablespoons of the whipped cream onto half of crepe; top with about 2 tablespoons of the mangoes and about 2 tablespoons of the bananas. Fold unfilled half of crepe over filling; fold in half again. Repeat with the remaining crepes, whipped cream, and fruit. Arrange two filled crepes on each of seven individual plates. Drizzle with Cajeta Syrup and, if desired, sprinkle with toasted coconut. Cajeta Syrup In a small bowl combine cajeta and maple syrup. To Make Ahead: Cool crepes completely and stack on an oven-going plate. Cover tightly with plastic wrap and chill for 2 to 24 hours. To serve, preheat oven to 300°F. Remove plastic wrap. Bake crepes about 15 minutes or until warm. Rate it Print Nutrition Facts (per serving) 637 Calories 31g Fat 80g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 7 Calories 637 % Daily Value * Total Fat 31g 40% Saturated Fat 21g 105% Cholesterol 119mg 40% Sodium 149mg 6% Total Carbohydrate 80g 29% Total Sugars 45g Protein 9g Vitamin C 21.8mg 109% Calcium 105mg 8% Iron 2.8mg 16% Potassium 443mg 9% Folate, total 104mcg Vitamin B-12 0.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.