Reserve 1/2 cup pineapple chunks for garnish.
Heat remaining pineapple chunks and ham 2 to 3 minutes in 2 tablespoons hot butter in a heavy saucepan, stirring occasionally.
Remove from pan and set aside.
Cook onion and celery in remaining 6 tablespoons hot butter in the saucepan until soft, stirring occasionally.
Blend in flour and heat until bubbly.
Remove from heat; stir in cream and broth.
Return to heat and bring rapidly to boiling, stirring constantly.
Cook 1 to 2 minutes.
Remove from heat and mix in lemon juice, 1/2 cup of the cheese, and the pineapple-ham mixture.
Prepare crepes.
Spoon some of hot sauce along center of each baked crepe.
Roll up and place in a shallow baking dish.
Spoon remaining sauce round filled crepes.
Top with reserved pineapple chunks and remaining 1/4 cup cheese.
Heat in a 375°F oven about 20 minutes, or until sauce is bubbly.