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+ servings

Fruit Filled Lemon Crepe Cups with Coconut Whipped Cream

Muffin tin lemon crepes filled with homemade coconut whipped cream topping.  Garnished with fresh fruit and powdered sugar.  Serve for breakfast, brunch or dessert.
Course Breakfast
Cuisine French
Servings 20


  • 1 + 1/2 cups milk
  • 1 + 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon lemon extract
  • 2 teaspoons vanilla extract
  • vegetable oil/spray

Coconut Whipped Cream

  • 2 14 ounce cans coconut cream or full-fat coconut milk
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract/lemon extract

Fruit Topping

  • 1 cup diced strawberries
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 2 kiwi, diced
  • powdered sugar, to garnish


  • To make the crepes, in a bowl, combine the 1+1/2 cups milk, flour, sugar, eggs, melted butter, and the dash salt. Add lemon extract and vanilla extract then beat with a hand mixer until lumps are gone.
    Heat a lightly greased small skillet. Remove from heat. Spoon in 1/4 cup of batter; lift and tilt the pan or skillet to spread batter. Return to heat; brown on one side then carefully flip over with a utensil turner. Brown side and remove crepe to plate. Repeat with remaining batter, greasing skillet occasionally.
    Generously coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Fit crepes into cups, carefully ruffling the edges of the crepes.
    Bake in a 375 degree F oven for about 15 minutes or until the cups are set.
    To make the coconut whipped cream, chill cans of coconut cream/coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
    The next day, chill a large mixing bowl 10 minutes before whipping.
    Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top cream (do not get any liquid milk in the bowl, just cream).
    Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla/lemon extract and powdered sugar and mix until creamy and smooth - about 1 minute.
    Taste and adjust sweetness as needed. If the cream does not form into whipped cream, try beating in a few tablespoons of tapioca flour to stiffen it.
    Fill each cup with coconut whipped cream and top with sliced fruit. Garnish with powdered confectioners sugar, if desired.