Description
A delicious and easy recipe for Pineapple, Mango and Coconut Crepes filled with fresh fruit and topped with powdered sugar and syrup.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup fresh pineapple, diced
- 1 cup fresh mango, diced
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1 tablespoon lime juice
- Powdered sugar for dusting (optional)
- Maple syrup or honey for serving (optional)
Instructions
- In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, salt, and vanilla extract until smooth. Let the batter rest for at least 30 minutes at room temperature.
- While the batter rests, prepare the fruit filling by combining the diced pineapple, diced mango, shredded coconut, and lime juice in a medium bowl. Toss gently to mix and set aside.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a small amount of butter or oil.
- Pour about 1/4 cup of the crepe batter into the center of the hot pan and swirl to spread it evenly into a thin layer. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden.
- Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side. Remove the crepe from the pan and place it on a plate. Repeat with the remaining batter.
- To serve, place a few spoonfuls of the fruit filling in the center of each crepe, fold or roll them up, and dust with powdered sugar if desired. Drizzle with maple syrup or honey for added sweetness.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Add a splash of coconut milk to the batter for an extra coconut flavor or use different fruits like strawberries or bananas for variety.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Pan-frying
- Cuisine: International
Nutrition
- Serving Size: 1 crepe
- Calories: 280
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Pineapple, Mango and Coconut Crepes, easy recipe, dessert