Caribbean Crepes ( Eggless Desserts Recipe)
by Tarla Dalal
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From the land of the pina colada, here is a dessert that employs the same great combo! in these caribbean crêpes, a sweetened coconut and pineapple filling is rolled into crêpes and topped with a warm custard sauce. I prefer to use canned pineapple for such desserts as they are softer and sweeter than fresh pineapples.
- Combine all the ingredients in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside.
- Place a crêpe on a clean dry surface and place 2 tbsp of the filling on one side of the crêpe and roll it up tightly.
- Repeat step 1 to make 9 more crêpes.
- Place the crêpes on a serving plate and pour a little warm custard sauce over it.
- Serve immediately.
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