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Serving size is also a important factor in your diet. You should compare the exact sum of this food you generally eat to the serving size listed on the tag. Eating large parts or parts may lead to weight gain.

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How to make Crepes with pineapple and coconut

Yield = 6
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 1/2 cup caster sugar
  • 1/2 medium pineapple (750g), peeled, cored, thinly sliced lengthways
  • 1/4 cup shredded coconut, toasted

Basic crepes

  • 1 cup plain flour
  • 2 cups milk
  • 3 eggs
  • Olive oil spray

Method

  • Step 1 Combine sugar and 1/2 cup cold water in a saucepan over low heat. Cook, stirring occasionally, for 3 to 4 minutes or until sugar has dissolved.
  • Step 2 Heat a non-stick frying pan over medium-high heat. Cook pineapple in batches, brushing with sugar mixture, for 4 to 5 minutes or until lightly browned.
  • Step 3 Meanwhile make Basic crepes: Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Whisk until well combined.
  • Step 4 Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour 2 1/2 tablespoons batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
  • Step 5 Place 1 piece of pineapple on each crepe. Roll up to enclose pineapple. Cut in half. Serve with remaining coconut and pineapple.