Crepes with Caramelized Pineapple
For the crepes: Whisk flour with eggs, milk, orange liqueur and melted butter and season with a pinch of salt. Set aside 30 minutes and allow to swell.
Heat a heavy pan on the stove. Melt a little butter into the pan and ladle in batter, making 8-12 crepes one at a time. Ensure batter is very thin and portions may vary depending on size of the pan. Stack crepes on each other and keep in the oven at 100°C (approximately 210°F) to keep warm.
For the pineapples: Peel pineapple thoroughly, cut lengthwise into quarters, remove stalk and cut into small pieces. Heat butter in a pan and fry pineapple pieces. Sprinkle with powdered sugar and slightly caramelize.
Place crepes with caramelized pineapple slices on plates and serve hot.