Do you enjoy fruit dessert recipes with a taste of the tropics?
This crepe recipe is a refreshing treat and one of our easy dessert recipes that is sure to take you to a warmer climate with the very first bite!
Chop kiwi, pineapple, mango and strawberries into ¼-inch pieces. Combine with blueberries. Add lime juice, honey, zest and mint and coat fruit well. Put in refrigerator and let chill for 10 minutes.
Meanwhile, make white chocolate sauce and keep warm over double-boiler. If you made your crepes ahead of time, wrap them in foil and reheat in a 325-degree oven for 10 minutes or until warm.
Remove fruit from refrigerator. Drain well.
Assemble crepes: Lay each crepe on the final serving dish. Spoon ½ cup of fruit mixture into each crepe and roll up. Drizzle with one tablespoon of warm white chocolate sauce and garnish with 1 tablespoon each of toasted coconut and macadamia nuts. Repeat with remaining crepes. Serve immediately.
Note: For the toasted coconut, you can use thawed and drained flaked coconut that has been toasted in a 350-degree oven until golden brown. While toasting, watch and stir frequently. You may also toast your macadamia nuts in the same pan, turning them at least once and watching so that they do not burn.
Yield: 6 servings (1 crepe roll each)
Want more easy breakfast recipes with crepes? Subscribe to The Crepe Vine, our free monthly newsletter. You'll receive the latest updates from our site, exclusive previews of our recipes, and much, much more. Sign up today and you'll receive a copy of the easiest and most delicious chocolate crepe recipe in the world.