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Coconut Crêpe and Fruit Trio

Andre Prost Coconut Milk makes these yummy crêpes a delicious breakfast treat or dessert! This recipe was developed for us by Cooking Panda.
TIME
20 minutes to assemble
10 minutes to cook
Total time: 30 minutes
YIELD

12 Servings

INGREDIENTS
FOR CRÊPES
1-13.5 oz can Andre Prost Coconut Milk, divided (found in the baking section)
2 cups all-purpose flour
2 large eggs
4 tablespoons butter, melted, plus extra for cooking
Pinch of salt

FOR FILLING
1-8 oz package cream cheese, softened
1 cup plus 1 tablespoon powdered sugar, divided
1/4 cup maple syrup
2 teaspoons vanilla extract
1 cup sliced strawberries
1 cup raspberries
1 cup blueberries
1 tablespoon water

FOR GARNISH
Whipped cream
Toasted coconut flakes
Strawberries, raspberries and blueberries
DIRECTIONS
Step 1
For Crêpes: Add Coconut Milk (reserving 2 tablespoons), flour, eggs, melted butter and salt into a blender. Blend until smooth. Set aside.
Step 2
For Filling: Combine the reserved 2 tablespoons of Coconut Milk, cream cheese, 1 cup of the powdered sugar, maple syrup and extract in a mixing bowl. Whisk until smooth.
Step 3
In a separate bowl, combine berries with 1 tablespoon of the powdered sugar and water. Mix until sugar is dissolved.
Step 4
In a sauté pan over medium-high heat, melt some butter. Add the crêpe batter until a very thin layer coats the pan. Let sit for about 2 minutes, until bottom is light brown. Flip and cook the other side. Repeat with remaining batter.
Step 5
Place a crêpe on a large plate, spoon cream-cheese filling down center of crêpe. Top with coated berries and fold each side over mixture. Repeat with remaining crêpes. Top with whipped cream, more berries and a sprinkle of toasted coconut flakes, if desired. Serve immediately.
TEST KITCHEN TIP
Use gluten-free flour to make this a totally gluten-free treat.

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