Mango Stuffed Protein Crepes

Author: Bobby Parrish
prep time10 minutes
cook time10 minutes



  • 2 eggs
  • .5 cup unsweetened almond milk
  • .5 cup super fine almond flour
  • .25 cup tapioca flour
  • Pinch of salt


  • 1.5 cups organic cottage cheese
  • 1 scoop FlavCity Vanilla Cream Protein Smoothie
  • 2 mangos, peeled and sliced into 4 pieces


  • Mix the crepe ingredients in a bowl, blender or food processor, and set it aside for 5 to 10 minutes so the almond flour can hydrate.
  • Meanwhile, make the filling. Add the cottage cheese and our FlavCity protein smoothie to a blender or food processor and mix it until smooth and creamy.
  • Then heat a ceramic pan on medium/low heat. Add a teaspoon of ghee to the pan. Pour 1/4 cup of the batter then tilt the pan until the batter is a thin and uniform crepe. Cook it until you can gently push a nylon spatula underneath it to lift and flip it with your fingers. Let it cook for just a few more seconds and remove it from the pan. You don’t want the crepes to brown, you just want the batter cooked through.
  • Peel and slice the mangoes into 4 even pieces.
  • Add a scoop or two of the cottage cheese mixture to the middle of the crepe, top with the sliced mango, and fold the sides of the crepe in towards the middle. Flip it over (so it’s seam side down), slice into it and enjoy!
Mango Stuffed Protein Crepes