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Crepes with Pineapple, Mango, and Coconut

These tropical crepes filled with caramelized pineapple, mango, and coconut are perfect for breakfast, brunch, or dessert, bringing a taste of paradise to your table.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: French, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Crepe Batter
  • 250 g flour
  • 2 pieces eggs
  • 50 cl milk
  • 1 tablespoon sugar
  • 1 pinch salt
  • 1 tablespoon oil
Filling
  • 1 piece ripe pineapple Peeled and cut into small pieces
  • 2 pieces mangoes Peeled and cut into small pieces
  • 50 g shredded coconut For serving
  • as needed tablespoon butter For cooking crepes
  • as needed tablespoon sugar For caramelizing fruits

Method
 

Preparation of the Crepe Batter
  1. In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center and gently crack in the eggs.
  2. Slowly incorporate the milk while whisking, ensuring a smooth batter, free from lumps. Set it aside to rest for about 30 minutes.
Cooking the Crepes
  1. Heat a nonstick pan over medium heat, adding a little butter to coat the surface.
  2. Once sizzling, pour in a small ladle of batter, tilting the pan to spread it evenly.
  3. Cook for 1 to 2 minutes until the edges turn golden, then flip and cook the other side until ready. Repeat until all batter is used.
Preparation of the Fruits
  1. Peel and cut the pineapple and mango into small pieces.
  2. In a separate pan, sauté the fruit pieces with a little butter and a sprinkle of sugar until they start to caramelize.
Assembling the Crepes
  1. Take a warm crepe, lay it on a plate and spoon a generous portion of the caramelized fruits in the center.
  2. Fold the crepe over the fruits and slice each crepe into four portions.
Final Presentation
  1. Sprinkle shredded coconut over the top and add a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Notes

For best results, ensure your pan is hot before pouring in the batter to achieve beautifully golden, non-sticky crepes. Store leftover crepes in an airtight container in the refrigerator for up to 2 days.