MAKING
1)In a bowl, sift flour and salt together.
2)In another bowl, combine sugar and eggs.
3)Add milk to eggs and mix it with flour mixture.
4)Beat until smooth, then add butter.
5)Let it refrigerate for 1 hour. Mixture should be consistency of heavy cream.
6)Take a 5- inch skillet or crepe pan and heat it.
7)Spoon 1 1/2 tablespoons of batter into pan, tilting and rotating pan to allow mixture to cover bottom of pan.
8)Cook 1 minute, or until edges are lightly browned on both sides.
9)Put them on towel. And repeat until all batter is used.
10)Spread crepes on towel-covered cookie sheet with toweling between layers. Cover.
11)To make pineapple filling- spread pineapple pieces, apricot jam and butter on each crepe and roll up like jelly roll.
12)Take an ovenproof platter and put the crepes on it.
13)Sprinkle with butter and powdered sugar.
14)Put it under broiler until sugar is lightly browned.
SERVING
15)Serve the crepes with pineapple filling with whipped cream and sprinkle with cinnamon, if desired.