Method

1. Add coconut milk, honey, and vanilla to a large mixing bowl and whisk together. Add both flour and turmeric into the mix and whisk again until smooth. Crack the eggs in and whisk all the ingredients together.
2. Place in fridge for 1 hour. When ready to cook, take the batter out of the fridge and whisk to ensure flour sediment on the base of the bowl is incorporated into the batter.
3. Heat a large frying pan on low to medium heat and add butter or coconut oil, melt and swirl around the pan to coat. Add 3 tablespoons of batter to the pan and swirl to a thin crepe. Cook for approximately 3 minutes or until you see the top of the crepe is no longer a liquid or soft consistency.
4. Flip the pancake and cook for 5 seconds, then transfer it to a plate and repeat the process. Once the crepes are cooked and completely cooled, it's time to fill them.
5. Add 1-1.5 tablespoons coconut yoghurt to the first thrid of the crepe base, top with some sliced mango, and then fold in the edge closest to you, over the filling. Fold the side edges over and roll the last long edge over the top. Place on a plate and repeat with remaining crepes.
6. These crepes are best served cold, so can be made in advance and keep well if made the day before, filled and eaten the next.