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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is an absolutely decadent recipe that I obtained from my friend who owns a bed and breakfast. These are great for breakfast, brunch or dessert. I love them and don't make them often enough. Enjoy Ingredients:
1/2 cup all-purpose flour |
1/3 cup milk |
1 egg |
1/2 teaspoon finely shredded orange peel |
1/3 cup orange juice |
2 teaspoons cooking oil |
1/2 of a fresh pineapple peeled cored and sliced |
2 tablespoons butter |
1/4 cup packed brown sugar |
1 tablespoon cornstarch |
1/2 cup orange juice |
2 medium oranges peeled and sectioned |
1 tablespoon rum |
1/4 cup chopped pecans or toasted slivered almonds |
1/4 cup toasted coconut |
fresh strawberries |
Directions:
1. In a small mixing bowl combine flour, milk, egg, orange peel, 1/3 cup orange juice and oil.
2. Beat with a rotary beater until well mixed.
3. Heat a lightly greased small skillet over medium heat then spoon 2 tablespoons batter into skillet.
4. Lift and tilt skillet to spread batter then return to heat and brown on one side only.
5. Invert pan over paper towels and remove crepe.
6. Repeat with remaining batter greasing skillet occasionally.
7. Fold each crepe in half browned side out then fold in half again forming a triangle.
8. Place in a single layer on a baking sheet then keep warm in 300 degree oven while making sauce.
9. For sauce cut pineapple slices into fourths then set aside.
10. In a medium saucepan melt butter then stir in brown sugar and cornstarch.
11. Add 1/2 cup orange juice then cook and stir until thickened and bubbly.
12. Cook and stir 1 minute more then add pineapple, orange sections and rum.
13. Cook over low heat stirring gently until heated through.
14. Arrange folded crepes on dessert plates and spoon sauce over crepes.
15. Sprinkle with nuts and coconut then garnish with fresh strawberries and serve.
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