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Stuffed Crepes Pina Colada



  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup all-purpose flour


  • 1/2 pound cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup Coco Casa Pina Colada Mix
  • 1 egg yolk

Pina Colada Sauce

  • 1/2 cup Coco Casa Pina Colada Mix
  • 2 tablespoons orange juice
  • 2 tablespoons butter, melted
  • 1 teaspoon grated orange rind


  1. Crepes: In blender, beat eggs until fluffy.
  2. Add remaining ingredients, except flour. Blend at medium speed 10 seconds.
  3. Add flour 1 tablespoon at a time, blending batter well after each addition.
  4. Let rest 1 hour or more.
  5. Spread batter as thinly as possible on hot crepe pan letting crepes brown well on one side.
  6. Filling: Combine ingredients; mix well. Chill until ready to serve.
  7. Pina Colada Sauce: Combine above ingredients; mix well. Warm sauce before using.
  8. To serve, place about 2 tablespoons Filling on each crepe, brown side down. Roll crepe cigarette fashion. Place in a well-buttered dish. Spoon sauce over crepes.
  9. Bake at 325 degrees F for 10 minutes. Set under hot broiler for 2 minutes until bubbly and browned.

Yield: 1 dozen crepes

Crepes can be assembled ahead of time and chilled. Heat for serving.

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