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Easy-to-make Taro Crepes filled with a Coconut Haupia Whipped Cream and Strawberries Romanoff. Perfect for breakfast, brunch or even dessert!

Makes 4-5 Crepes

Taro Crepes
16 ounce package Taro Brand Taro Pancake Mix
3/4 cup milk
2 eggs
2 tablespoons butter, melted
1/4 teaspoon vanilla extract


Strawberries Romanoff
12 whole or sliced strawberries per crepe
1/2 cup light brown sugar
1 pint sour cream

Haupia Whipped Cream
1 1/2 cups heavy whipping cream
1/4 cup cream of coconut (coco lopez)*
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
pinch of salt

Taro Crepes
Mix pancake mix, eggs, melted butter, vanilla extract and milk in a small bowl until blended. Lightly butter an 8″ non-stick skillet over medium heat until butter starts to bubble. Spread butter evenly over pan and pour 2-3 tablespoons of batter into skillet, rolling batter evenly over entire skillet to form a crepe. Cook until golden brown. Use a spatula to loosen edges of crepe and flip crepe to brown other side. Set cooked crepe aside in stacks until ready to serve.

Haupia Whipped Cream
Chill mixing blades and glass bowl in freezer. Combine all of the ingredients and whip until stiff peaks are formed. *If you use canned coconut milk instead
of coconut cream, just scoop the fatty layer of coconut cream that forms at the top of the can.

Take a cooked crepe and spread with 2-3 tablespoons of haupia whipped cream, keeping filling away from the edges. Dip whole or sliced strawberries into sour cream, then roll in brown sugar and layer strawberries over whipped cream filling. You can either fold the crepes in fourths or fold both edges over and roll which works best for this type of crepe.

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