This time of year is pineapple season. I can’t get enough of fresh pineapple. Especially considering a week ago Sprouts had their whole pineapples for only a dollar. I stocked my freezer and we have loved adding fresh pineapple to several of our recipes lately. Since it’s the weekend and that’s our favorite time to make yummy breakfast recipes, we decided to play around with our favorite crepe recipe and put a pineapple twist on it. These Pina Colada Crepes were super delicious and fresh. It added an exotic flair to our boring, cold, Saturday morning 😉 Hope you enjoy them too!

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Pina Colada Crepes
Crepe Filling
  1. 2 (8 oz.) light cream cheese, room temperature
  2. 2 (5.3 oz.) pineapple or vanilla greek yogurt
  3. 1 cup fresh pineapple, cut into small pieces (or crushed)
  4. 1/4 cup shredded coconut
  1. 1 stick butter
  2. 2 cups sugar
  3. 1/2 can lite coconut milk
  4. Dash of salt
  5. Boil for 3-4 minutes, or until sugar is dissolved.
  1. 9 eggs
  2. 1 can lite coconut milk
  3. 1 cup lowfat milk
  4. 1 tsp. vanilla
  5. 1 tsp. salt
  6. 1/4 cup sugar
  7. 1/2 cup shredded coconut flakes
  8. 4 1/2 cups flour
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  1. In a large blender (like Blendtec), put all of the ingredients to the crepes in and blend until smooth. If you don't have a large blender, you can just add those ingredients into a mixing bowl and whisk vigorously until smooth. For the filling, cream together the cream cheese and yogurt together until smooth and fluffy. Add the fresh pineapple and shredded coconut and continue to whip until combined. Set aside. For the syrup, add all of the ingredients and put in a small sauce pan. Turn the heat to medium-low heat and bring to a simmer. Let the syrup low boil until the sugar is dissolved and smooth. To make the crepes, heat a griddle or skillet to medium-high heat. Spray cooking spray, or put a thin layer of butter on to the hot pan. Pour a 1/4 cup of batter onto the pan and spread around into a thin circular layer. Cook the crepes until lightly golden brown and then flip to the other side. When both sides of the crepes are cooked, remove from the pan. Fill with a thin portion of filling and serve with the coconut syrup on top. You can also serve with extra coconut or pineapple pieces in the center of the crepes.
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