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Coconut Crêpe and Fruit Trio

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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
Print Recipe
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

Time

Yield

Directions

  1. For Crépes: Add Coconut Milk (reserving 2 tablespoons), flour, eggs, melted butter and salt into a blender. Blend until smooth. Set aside.
  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.
  3. In a separate bowl, combine berries with 1 tablespoon of the powdered sugar and water. Mix until sugar is dissolved.
  4. In a sauté pan over medium-high heat, melt some butter. Add the crépe 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.
  5. Place a crépe on a large plate, spoon cream-cheese filling down center of crépe. Top with coated berries and fold each side over mixture. Repeat with remaining crépes. Top with whipped cream, more berries and a sprinkle of toasted coconut flakes, if desired. Serve immediately.

Directions

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