PINEAPPLE ORANGE CREPES
INGREDIENTS:
1/2 cup all-purpose flour
1/3 cup milk 1 egg 1/2 teaspoon orange zest (grated fine) 1/3 cup orange juice 2 teaspoons cooking oil 2 cups pineapple chunks. (or 1/2 fresh pineapple,peeled,cored, and diced) 2 Tablespoons butter or margarine 1/4 cup packed brown sugar 1 Tablespoon cornstarch 1/2 cup orange juice 2 medium oranges (peeled and sectioned) 2 Tablespoons rum (optional) 1/4 cup pecans (chopped) or slivered almonds 1/4 cup toasted coconut Fresh strawberry (optional)
DIRECTIONS:
For crepes
In a small mixing bowl combine flour, milk, egg, orange peel, 1/3 cup orange juice and oil. Mix with a wire whisk until well mixed.
Lightly oil a 6 to 8 inch skillet. On medium heat, when pan has gotten hot, pour approximately 2 Tablespoons of batter into the skillet; lift and tilt your pan to spread the batter,then return to heat and brown on one side,slide finished crepe onto a paper towel. Repeat with remaining batter. Add more oil as needed.
Place finished crepes stacked atop each other with waxed paper in between each. Place a towel on top and keep warm in the oven at 250 F. while making sauce.
For Sauce:
Mix the cornstarch into 1/2 cup orange juice. In a medium saucepan melt butter and stir in the brown sugar, then add orange juice mixture. Cook and stir until thickened and bubbly, then continue cooking and stirring on low. Add pineapple, orange sections, and if desired, the rum.
Warm over low heat, stirring gently, until heated through.
Now we are ready... remove crepes and fold into triangles place on dessert plates. Spoon sauce over crepes. Sprinkle with nuts and coconut. Garnish with strawberries, if desired.
Makes 4 servings.
