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.
Tropical crepe with kiwi and pineapple salsa
Ingredients
8
servings
-
For the kiwi and pineapple salsa
- 2
- 200 g
- 1
-
To serve
- 8
- 8 tbsp
- 8 tsp
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Preparation
For the salsa, dice the kiwi and pineapple into small chunks and place in a bowl.
Toss through the lime zest and juice until thoroughly combined, then set aside until required.
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.
