Pineapple Orange Crepes
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Orange peel||1⁄2 Teaspoon, finely shredded|
|Orange juice||1 Cup (16 tbs)|
|Cooking oil||2 Teaspoon|
|Pineapple||1⁄2 , peeled|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Oranges||2 Medium, peeled|
|Chopped pecans/Slivered almonds||1⁄4 Cup (4 tbs), toasted|
|Coconut||1⁄4 Cup (4 tbs), toasted|
For crepes, in a small bowl combine the flour, milk, orange peel, the 1/2 cup orange juice, the egg, and oil.
Beat with a rotary beater until well mixed.
Heat a lightly greased 6-inch skillet over medium heat.
Spoon 2 tablespoons of the batter into the skillet; lift and tilt the skillet to spread batter.
Return to heat; brown on one side only.
Invert pan over paper towels; remove crepe.
Repeat with the remaining batter, greasing skillet occasionally.
Fold each crepe in half, browned side out.
Fold in half again, forming a triangle.
Place crepes in a single layer on a baking sheet.
Keep warm in a 300° oven while making the sauce.
For sauce, cut the pineapple slices into fourths; set aside.
In a medium saucepan melt butter or margarine.
Stir in brown sugar and cornstarch.
Add the 1/2 cup orange juice.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
Add the pineapple, orange sections, and, if desired, rum.
Cook over low heat, stirring gently, until heated through.
Arrange folded crepes on dessert plates.
Spoon the sauce over crepes.
Sprinkle with toasted nuts and coconut.
If desired, garnish with strawberries.
Serving size: Complete recipe
Calories 1878 Calories from Fat 663
% Daily Value*
Total Fat 77 g117.8%
Saturated Fat 30.6 g153.1%
Trans Fat 0 g
Cholesterol 298.6 mg99.5%
Sodium 194.6 mg8.1%
Total Carbohydrates 277 g92.4%
Dietary Fiber 22.5 g90.1%
Sugars 179.1 g
Protein 31 g62.7%
Vitamin A 61.7% Vitamin C 953.8%
Calcium 63% Iron 44.4%
*Based on a 2000 Calorie diet