Crepe with mango ice cream and Zesty

Ingredients (for 1 person):

For the crepe:

- 2 tablespoons hydrated tapioca

- 1 teaspoon ground flaxseed

- 30ml unsweetened almond milk

- Cinnamon to taste

For the ice cream:

- ¼ frozen mango

- Mint leaves

Topping:

- 6g Zesty chocolate

Preparation:

1. In a bowl, mix tapioca, ground flaxseed, almond milk, and cinnamon. Stir well.
2. Place a non-stick pan over low heat and spread the prepared mixture. Cover and let it cook for about 40/50 seconds.
3. For the ice cream, simply blend frozen mango with mint using a hand blender or a blender.
4. Place the crepe on a plate and top it with a scoop of ice cream and Zesty chocolate.

Recipe created by nutritionist Ana Cláudia Gonçalves.