Coconut Crepes with Flambéed Pineapple
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
782
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 782 kcal | (37 %) | ||
| Protein | 10.2 g | (10 %) | ||
| Fat | 54.7 g | (47 %) | ||
| Carbohydrates | 63 g | (42 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the crepes
- 40 grams Shredded coconut
- 130 grams Pastry flour
- 1 pinch salt
- 200 milliliters milk
- 2 eggs
- 20 bunches melted butter
- 50 milliliters unsweetened Coconut milk
- For the topping
- 150 grams Crème fraiche
- 1 tsp Vanilla sugar
- Grated zest and juice of 1 Limes
- 1 can Pineapple 850 grams (approximately 29 ounces)
- 4 Tbsps sugar
- 140 grams butter
- 4 Tbsps brown Rum
Preparation steps
1.
For the crepes, toast the coconut. Allow to cool slightly. Mix coconut with the remaining crepe ingredients. Let batter rest for 15 minutes.
2.
For the filling, mix crème fraîche with the vanilla sugar, lime zest and juice. Refrigerate. Cut pineapple rings into chunks and drain on paper towels.
3.
Melt the sugar in a skillet until golden. Stir in 60 grams (approximately 2 ounces) butter and add the pineapple chunks. Deglaze with rum, ignite and swirl pan for 1 minute. Remove from heat and keep warm.
4.
Melt some of the butter in a small skillet. Add 1/8 of the batter and cook on each side for 1 to 2 minutes. Repeat with remaining batter to make 8 crepes. Fold crepes into quarters. Serve with pieces of pineapple and lime crème fraîche.
