Breakfasts,  Desserts,  Vegetarian

Pina Colada Crepes

When I order at a Bubble tea shop I know exactly what flavor I want. I love the combination of pineapple and coconut! It shouts vacation, relaxation, sunny days…..I think you get the hint. So when I had a craving for this flavor at 3 A.M., I wondered why not a pina colada crepe!

Crepes look so intimidating but are quick and super easy to make. The batter is thin and runny, you only need about a 1/4 cup per crepe and the trick is in spreading the batter on the pan. With practice, this gets easier. Just don’t have much hope for your first crepe, that’s just the tester. To get the batter to spread you are going to tilt your saucepan and rotate it clockwise. The trick is in the wrist motion.

There are three components to this recipe – the pineapple filling, the coconut sauce and the crepe.

Cook Time – 10 Minutes

Serves – 6 to 8

Pineapple Filling


Pineapple tidbits with juice – 19 0z can, not drained

Butter – 1/4 Teaspoon

Sugar – 3 Tablespoons

Pinch of Salt


In a saucepan over medium high heat cook down the pineapple, sugar and salt in the juices. Keep stirring so as not to burn the sugars in the mixture. Once the liquids have reduced, take and keep aside.


Cook Time – 5 Minutes

Serves – 8

Coconut Sauce


Coconut Milk – 1, 400ml Can

Sugar – 3 Tablespoons

Corn Starch – 3 Teaspoons

Cold water – 2 Tablespoons


In a saucepan, heat the coconut milk to boiling and add the sugar. Once dissolved, remove from heat. In a small bowl, add cornstarch and cold water and mix till runny. Pour into the coconut milk mixture and stir quickly. This sauce will thicken as it cools. You will end up with a yogurt like consistency.


Preparation Time –  5 Minutes

Cook Time – 20 Minutes

Yields 8 – 9 Crepes



All Purpose Flour – 1 Cup

Milk – 1 1/2 Cup

Eggs – 2, beaten

Salt – 1/4 Teaspoon

Coconut Oil – 1 Tablespoon

Butter or Coconut oil to grease the pan


In a bowl whisk together the beaten eggs, milk, oil and salt.  Add the flour and whisk again till you don’t see any lumps.


Heat a lightly buttered 6 inch saucepan and pour a 1/4 cup of the batter and let it spread  by tilting and rotating the pan a bit. Once the crepe is browned turn the crepe onto a paper towel and keep aside. You do not need to brown both sides but you can do so if you choose. Grease the pan as needed.


Your crepes are ready! You can either put some of the pineapple filling and roll them or just serve the filling on top of crepes that are folded into triangles. Pour the coconut sauce liberally on top.


This is a simple but seemingly fancy breakfast to me. We had it on New Year Day for brunch and may become a tradition for me. It is very light and not overly sweet. You can omit the sugar in the pineapple but I found that it was too tart without it.


If I can make crepes so can you! Don’t let this intimidate you because it is french and fancy sounding. Once you learn this basic recipe, the options are unlimited. Think, nutella and bananas, strawberries and vanilla icecream, etc……ENJOY!!

Things you may need to make this recipe:

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