Caribbean Crepes ( Eggless Desserts Recipe)


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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.

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Makes 10 crepes
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10 crêpes
1 recipe custard sauce

For The Filling
1 cup finely chopped canned pineapple
6 tbsp grated coconut
2 tbsp sugar
2 tbsp butter

For the filling

  1. 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.

How to proceed

  1. 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.
  2. Repeat step 1 to make 9 more crêpes.
  3. Place the crêpes on a serving plate and pour a little warm custard sauce over it.
  4. Serve immediately.
RECIPE SOURCE : Eggless DessertsBuy this cookbook
1 review received for Caribbean Crepes ( Eggless Desserts Recipe)

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 Reviewed By
Leena_DhootDecember 31, 2010

Sweet! The custard sauce is very smooth and rich. Lovely recipe!

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Helpful reviews for this recipe
Reviewed December 31, 2010by Leena_Dhoot

Sweet! The custard sauce is very smooth and rich. Lovely recipe!

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