Yummy sweet gluten free breakfast that is pretty quick to put together once you have the syrup on hand (This recipe makes extra syrup for a couple of delicious times). DH asked if he can have this for breakfast often. I made this up when I was racking my brain for a gluten free, egg free breakfast without our typical rice crackers. Please do use the mango syrup & keshta or don't rate.
My Private Note
Units: US | Metric
- 1 cup mango nectar (I use BEST brand)
- 2 cups white sugar
- 2 bananas
- 1 (3/4 cup) can sterilized cream (Keshta, found in Middle Eastern shops)
- 1/2 tablespoon white sugar (to taste)
- 1First make the syrup:.
- 2Combine mango nectar and sugar in a medium sauce pan.
- 3Bring to a boil.
- 4Let boil a few minutes until the sugar is completely dissolved.
- 5Let cool & pour into container to store in the refrigerator. (Keep it out if you are making the crepes right away as I don't think you want the syrup cold).
- 6Make the Filling:.
- 7Slice the bananas.
- 8Put the keshta into a small bowl & mix in the white sugar until the mixture is smooth.
- 9Set both aside.
- 10Make the Crepes:.
- 11Preheat the oven to 250F (yes that is low, just to keep the ones made warm).
- 12Mix dry crepe ingredients in a bowl. (If using baking soda use a lesser amount than powder here and add 3/4 tbs organic apple cider vinegar into the batter at the very end right before cooking).
- 13Beat in the milk until the batter is smooth.
- 14Add the lightly beaten egg and canola oil and mix until just blended.
- 15Add a little canola oil to a cast iron pan and cook on medium heat. Turn only once.
- 16As each one is done place on a plate in the preheated oven until ready to fill. (Don't leave too long in the oven this is meat to just keep them warm for serving a few at the same time).
- 18Take a new plate and one crepe at a time and place some banana slices along one edge, spoon on some keshta mixture and roll up the crepe.
- 19Drizzle the mango syrup (not cold) over top.
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Nutritional Facts for Rice Crepes With Keshta, Bananas & Mango Syrup
Serving Size: 1 (656 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1638.2
- Calories from Fat 356
- Total Fat 39.6 g
- Saturated Fat 21.0 g
- Cholesterol 206.3 mg
- Sodium 878.3 mg
- Total Carbohydrate 315.4 g
- Dietary Fiber 4.9 g
- Sugars 230.0 g
- Protein 15.0 g
The following items or measurements are not included: