Creamy tropical fruit crêpes
Transform simple crêpes into tropical delights! Ready in minutes, fabulous for breakfast, dessert, or snack. Made with a luxurious protein rich tropical creamy filling, lime zest, and toasted coconut flakes.
Ingredients
- 150g plain cream cheese
- 30g icing sugar, sifted
- 230g Greek style yogurt
- ½ tsp vanilla extract
- 100g pineapple, peeled
- 1 kiwi fruits, peeled
- 1 passion fruit (optional)
- 1 lime zest and juice
To Serve
- 4 crêpes
- 20g toastedcoconut flakes or desiccated (optional)
Instructions
- Dice the pineapple, mango and pineapple into small chunks and place in a bowl. Stir in passion fruit if available and desirable. Alternatively, add the lime juice and ¾ of lime zest and mix to combine. Cover and set aside.
- Whip the cream cheese, icing sugar, and vanilla together in a medium bowl with a handheld electric mixer for 1 minute until smooth and combined.
- Gently fold in the yoghurt into the cheese mixture. Cover and refrigerate until ready to serve.
- Serve by spooning a quarter of the yoghurt whip and tropical fruit mixture on one half of each crepe then fold. Scatter with coconut flakes and a sprinkle of lime zest if desired.
Notes
Ensure the cream cheese and yoghurt are used straight from the refrigerator (Room temperature will create a runny filling).
Sifting the icing sugar will prevent clumps in your creamy filling.
Don't over-whip the cheese and sugar, create soft peak forms.
Adjust the tropical fruits based on your preference.
Adding both passion fruit and lime with result in a very tart flavour fruit mix.
You may have leftover mix depending on how much mixture you use and the size of your crêpes. Store leftovers in airtight container and refrigerate and consume within 2 days.
