Pineapple Orange Crepes Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
| Orange peel | 1/2 Teaspoon, finely shredded | |
| Orange juice | 1/3 Cup (16 tbs) | |
| Egg | 1 | |
| Cooking oil | 2 Teaspoon | |
| 1/2 of a fresh pineapple, peeled, cored, and sliced | ||
| Butter/Margarine | 2 Tablespoon | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Orange juice | 1/2 Cup (16 tbs) | |
| 2 medium oranges, peeled and sectioned | ||
| Rum | 1 Tablespoon | |
| 1/4 cup chopped pecans or slivered almonds, toasted | ||
| Coconut | 1/4 Cup (16 tbs), toasted | |
Directions
For crepes, in a small bowl combine the flour, milk, orange peel, the 1/2 cup orange juice, the egg, and oil.
Beat with a rotary beater until well mixed.
Heat a lightly greased 6-inch skillet over medium heat.
Spoon 2 tablespoons of the batter into the skillet; lift and tilt the skillet to spread batter.
Return to heat; brown on one side only.
Invert pan over paper towels; remove crepe.
Repeat with the remaining batter, greasing skillet occasionally.
Fold each crepe in half, browned side out.
Fold in half again, forming a triangle.
Place crepes in a single layer on a baking sheet.
Keep warm in a 300° oven while making the sauce.
For sauce, cut the pineapple slices into fourths; set aside.
In a medium saucepan melt butter or margarine.
Stir in brown sugar and cornstarch.
Add the 1/2 cup orange juice.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
Add the pineapple, orange sections, and, if desired, rum.
Cook over low heat, stirring gently, until heated through.
Arrange folded crepes on dessert plates.
Spoon the sauce over crepes.
Sprinkle with toasted nuts and coconut.
If desired, garnish with strawberries.
Beat with a rotary beater until well mixed.
Heat a lightly greased 6-inch skillet over medium heat.
Spoon 2 tablespoons of the batter into the skillet; lift and tilt the skillet to spread batter.
Return to heat; brown on one side only.
Invert pan over paper towels; remove crepe.
Repeat with the remaining batter, greasing skillet occasionally.
Fold each crepe in half, browned side out.
Fold in half again, forming a triangle.
Place crepes in a single layer on a baking sheet.
Keep warm in a 300° oven while making the sauce.
For sauce, cut the pineapple slices into fourths; set aside.
In a medium saucepan melt butter or margarine.
Stir in brown sugar and cornstarch.
Add the 1/2 cup orange juice.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
Add the pineapple, orange sections, and, if desired, rum.
Cook over low heat, stirring gently, until heated through.
Arrange folded crepes on dessert plates.
Spoon the sauce over crepes.
Sprinkle with toasted nuts and coconut.
If desired, garnish with strawberries.
Chef
