In a large mixing bowl, add plant-based milk, flour, baking powder, turmeric, Hedessent Green Mango, and honey. Whisk until the batter is smooth.
Heat an 8-inch non-stick pan over medium heat, tilt the pan and pour about ¼ cup of batter into the center of the pan, and swirl until the batter spreads evenly. Cook until the edges of the crepe begin to lift just slightly, 1- 2 minutes. Use a spatula to remove the crepe. Transfer to a plate and continue with the remaining batter.
Whip heavy cream until soft peaks form. Fold in Hedessent Coconut Flavouring.
Fold crepe in half, spoon some whipped cream onto the crêpe, and top with some fresh mango, if using.
Fold around the filling and drizzle with extra honey. Enjoy!