Mix together all the prepared fruit and add the lime juice with about half the lime zest.
Fold the Salted Caramel and rum into the Greek yoghurt and spread about half the mixture over the crêpes then fold into quarters.
Spoon the lime-soaked fruits over the crêpes, sprinkle with the toasted coconut flakes, remaining lime zest and serve with the remaining caramel yoghurt.
For the Classic French Crêpe recipe, click here
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