Fruit Dessert Recipes for Crepes

Tropical Fruit Crepes with White Chocolate Sauce and Macadamia Nuts

tropical fruit crepes with white chocolate sauce

Do you enjoy fruit dessert recipes with a taste of the tropics?

This crepe recipe is a refreshing treat and one of our easy dessert recipes that is sure to take you to a warmer climate with the very first bite!


  • 2 kiwi fruit, peeled
  • ½ cup of diced pineapple
  • 1 mango or 2 navel oranges, peeled
  • 10 fresh strawberries, washed
  • ½ cup of blueberries, washed
  • 1 tablespoon of lime juice
  • 1 tsp of lime zest
  • 2 tsp of honey
  • ½ cup of toasted coconut
  • ½ cup of toasted macadamia nuts
  • 1 tablespoon of fresh mint leaves, chopped
  • White Chocolate Sauce
  • dessert crepes

Chop kiwi, pineapple, mango and strawberries into ¼-inch pieces. Combine with blueberries. Add lime juice, honey, zest and mint and coat fruit well. Put in refrigerator and let chill for 10 minutes.

Meanwhile, make white chocolate sauce and keep warm over double-boiler. If you made your crepes ahead of time, wrap them in foil and reheat in a 325-degree oven for 10 minutes or until warm.

Remove fruit from refrigerator. Drain well.

Assemble crepes: Lay each crepe on the final serving dish. Spoon ½ cup of fruit mixture into each crepe and roll up. Drizzle with one tablespoon of warm white chocolate sauce and garnish with 1 tablespoon each of toasted coconut and macadamia nuts. Repeat with remaining crepes. Serve immediately.

Note: For the toasted coconut, you can use thawed and drained flaked coconut that has been toasted in a 350-degree oven until golden brown. While toasting, watch and stir frequently. You may also toast your macadamia nuts in the same pan, turning them at least once and watching so that they do not burn.

Yield: 6 servings (1 crepe roll each) 

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