adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crepes with pineapple and coconut
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whisk up a taste of the tropics with easy coconut pineapple crepes for breakfast.
Ingredients:
  • 107.50 gm caster sugar
  • 750g pineapple
  • 16.25 gm shredded coconut, toasted
  • 250.00 ml plain flour
  • 515.00 gm milk
  • Olive oil spray
Instructions:
  • In a saucepan over low heat, gently melt sugar in 1/2 cup of cold water. Stir occasionally until the sugar completely dissolves, about 3 to 4 minutes.
  • Preheat a non-stick frying pan over medium-high heat. Cook pineapple in batches, brushing with sugar mixture, until lightly browned, for about 4 to 5 minutes.
  • Prepare the Basic crepes: Sift flour into a bowl and whisk eggs and milk in a separate jug. Combine milk mixture with flour and whisk until smooth.
  • 1. Lightly coat a medium, non-stick frying pan with oil and heat over medium heat. 2. Pour 2 1/2 tablespoons of batter into the pan, swirling to cover the base. Cook for 2 to 3 minutes until light golden. 3. Flip the pancake and cook for an additional 1 minute. 4. Transfer to a plate and cover to keep warm. 5. Repeat with the rest of the batter.
  • Place a piece of pineapple on each crepe, roll it up around the pineapple, cut in half, and serve with the remaining coconut and pineapple.

Similar Recipes