Tropical Paradise Crepes

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I have really been enjoying the beginning stages of infusing my kitchen with the taste of summer. This meal makes you feel like you are basking in the heat on a tropical island, hence the name. And the nice thing about the summery taste of this meal is that it can be made any time of year.

One of my big tricks in the kitchen for keeping things fresh, especially at breakfast time where we tend to rotate through the same things all the time, is to come up with different sauces, syrups and toppings. These bring a fresh taste to plain old pancakes…or waffles…or french toast…or crepes, as I made this morning.This sauce would work perfectly on all of the above mentioned breakfast dishes.

Tropical Paradise Crepes

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Dessert


  • 1 batch crepes, prepared an kept warm in the oven, or made simultaneously with the sauce
  • 1 8 oz can diced pineapple, juice reserved
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 14.5 oz can mandarin oranges
  • 1 tbsp cornstarch or arrowroot powder dissolved in 1 T. water
  • Optional: Shredded coconut for garnish


  • In a small saucepan, combine pineapple juice from can, water and sugar. Bring to a boil and simmer about 5 minutes, until sugar is completely dissolved.
  • Stir in diced pineapple and mandarin oranges. Continue simmering an additional 5 minutes. Slowly stir in cornstarch/water mixture. Bring sauce back to a boil and boil until thickened to syrup consistency, stirring frequently.
  • To serve, spoon over crepes (or pancakes, waffles or french toast). Garnish with shredded coconut if desired.

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