Eggless Pineapple Coconut Crepes Recipe

Cooking Directions

• STEP 1.In a mixing bowl, whisk together flour, sugar, salt, pineapple juice, coconut milk, and melted butter until smooth.
• STEP 2.Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
• STEP 3.Pour 1/4 cup of the crepe batter into the skillet and swirl it around to evenly coat the bottom of the skillet.
• STEP 4.Cook the crepe for about 2 minutes, or until the edges start to lift and the bottom is golden brown.
• STEP 5.Flip the crepe and cook for another 1-2 minutes, or until the other side is golden brown.
• STEP 6.Transfer the cooked crepe to a plate and repeat with the remaining batter.
• STEP 7.In a small saucepan, combine pineapple chunks, coconut milk, sugar, and cornstarch.
• STEP 8.Cook over medium heat, stirring constantly, until the mixture thickens and the pineapple is tender.
• STEP 9.To serve, spoon the pineapple and coconut filling onto each crepe and fold it in half or roll it up.
• STEP 10.Drizzle with pineapple syrup and sprinkle with shredded coconut.
• STEP 11.Serve warm and enjoy!

Cooking Tips

• Make sure to whisk the batter until smooth to avoid lumps in the crepes.
• Use a non-stick skillet to ensure the crepes don't stick to the pan.
• Adjust the heat as needed to prevent the crepes from burning.
• You can make the crepes ahead of time and store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the crepes in a skillet or microwave before serving.
• Feel free to add additional toppings such as fresh pineapple slices or whipped cream.

Storage and Serving

• Store any leftover crepes in an airtight container in the refrigerator for up to 2 days.
• To reheat, warm the crepes in a skillet over low heat or in the microwave.
• Serve the crepes warm with a drizzle of pineapple syrup and a sprinkle of shredded coconut.