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Tropical crepe with kiwi and pineapple salsa

Tropical crepe with kiwi and pineapple salsa image
Difficulty Easy
Preparation 0 min
Cooking 10 min


8 servings
  • For the kiwi and pineapple salsa

    • 2  
    • 200   g
    • 1  
  • To serve

    • 8  
    • 8   tbsp
    • 8   tsp


    This healthier crepe recipe is full of tropical flavours, with creamy coconut yoghurt and a zesty fruit salsa. Take a look at our easy batter recipe to learn how to cook pancakes.

  1. For the salsa, dice the kiwi and pineapple into small chunks and place in a bowl.

  2. Toss through the lime zest and juice until thoroughly combined, then set aside until required.

  3. To serve, fold each crepe in half and and half a tablespoon of coconut yoghurt and a spoonful of salsa. Fold the crepe into quarters and top with another half tablespoon of yoghurt, more salsa and a teaspoon of desiccated coconut.