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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.
Prep Time 15 minutes
Course Breakfast, Dessert, Snack
Servings 4


  • 150 g plain cream cheese
  • 30 g icing sugar, sifted
  • 230 g Greek style yogurt
  • ½ tsp vanilla extract
  • 100 g pineapple, peeled
  • 1 kiwi fruits, peeled
  • 1 passion fruit (optional)
  • 1 lime zest and juice

To Serve

  • 4 crêpes
  • 20 g toastedcoconut flakes or desiccated (optional)


  • 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.


• 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.






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