Description
Delightful crepes filled with sweet pineapple and mango, enhanced with toasted coconut.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon melted butter (plus extra for cooking)
- 1 ripe pineapple, peeled and chopped
- 2 ripe mangoes, peeled and diced
- 1/2 cup shredded coconut (toasted for extra flavor)
- Honey or maple syrup (for drizzling)
- Fresh mint leaves (for garnish)
Instructions
- In a bowl, whisk together the flour, eggs, milk, sugar, vanilla extract, salt, and melted butter until smooth. Let the batter rest for about 30 minutes.
- Heat a non-stick skillet over medium heat and add a little butter.
- Pour a small amount of batter into the skillet, cooking for about 1-2 minutes until the edges lift and turn golden.
- Carefully flip the crepe and cook for another minute until lightly browned. Repeat with remaining batter.
- Fill each crepe with chopped pineapple, diced mango, and toasted coconut.
- Drizzle with honey or maple syrup and garnish with fresh mint leaves before serving.
Notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Use plant-based milk for a dairy-free option.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 crepe
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: crepes, tropical, pineapple, mango, coconut, brunch, dessert