Pina Colada Thai Crepes

Pina Colada Thai Crepes

With Mascarpone, Butter Rum
 Maple Syrup, Toasted Coconut
 & Pineapple



  • ½-cup unbleached all-purpose flour
  • ½-cup white whole wheat flour
  • 1 tbsp. cane sugar
  • ½-tsp. sea salt
  • 1 ½-cup whole milk
  • 4 large eggs
  • 3 tbsp. unsalted butter, melted


  • 1 cup (8 oz.) mascarpone
  • 1 tbsp. orange zest
  • 1 tbsp. orange juice
  • 2 tbsp. honey
  • dash of cardamom
  • dash of salt

Butter Rum Maple Syrup
1 cup maple syrup
2 tbsp butter
2 tbsp rum

In a small pan, heat syrup and butter, stirring till butter melts.
Add rum and stir well. Serve hot over pancakes.

  • 1 8-ounce can crushed pineapple
  • ½-cup shredded coconut


  1. Make crepes ahead of time. Add crepe ingredients into a blender and blend for 30 seconds or until evenly combined. Scrape down sides if necessary. Allow batter to sit for at least 15 minutes or overnight in the refrigerator.
  2. Heat a large non-stick skillet over medium-high heat. Once warmed, add a tiny bit of butter to the surface. It should bubble and brown quickly which will impart a nice colour to your crepes. Pour a little less than 1/3-cup of batter onto the skillet using an ice cream scoop or measuring cup. The crepe should be thin. Slowly tilt the pan in a circular motion to move the batter around the pan. Once batter stops moving, place back on the burner.
  3. Cook crepes for 2 minutes. Using a thin spatula (along with your fingers) flip the crepe and cook for another minute longer. Stack crepes on a plate and repeat.
  4. Make filling. In a bowl, add the filling ingredients and stir until combined with a spoon or spatula. Do not overbeat the mascarpone!
  5. Serve crepes warm. Fill with a small dollop of mascarpone. Fold over twice. Top with pineapple, butter rum maple syrup and sprinkle with toasted coconut.