|All-purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Vegetable oil||1 Teaspoon (For Greasing)|
|Apricot jam||1 1⁄3 Cup (21.33 tbs)|
|Orange flavored liqueur/Brandy||1 Tablespoon|
|Canned pineapple chunks||1 Pound, drained (1 Can)|
|Sugar||1⁄2 Cup (8 tbs)|
|Slivered almonds||1 Tablespoon|
1) Preheat oven to temperature of 425 degrees.
2) Into a bowl, sift the baking powder, flour and salt.
3) Add the sugar, egg yolks, oil and milk and beat well till the mixture is smooth and blended.
4) With oil, lightly brush a 6-inch heavy-bottomed skillet and place it over medium-high heat.
5) Take the skillet off the heat and pour in about 2 tablespoons of the batter. With the back of a spoon, spread the batter to the skillet-€™s sides.
6) Put the skillet back on the heat and cook till bubbles start to burst on top.
7) With the help of a spatula, loosen the crepe and then turn it over and cook on the other side for about 20 to 30 seconds, till browned. Lift the prepared crepe onto a wax paper and keep it warm.
8) Continue to make the crepes, interleaving them with wax paper, till there are 7 cooked crepes in all. Stir the batter often and grease the skillet as required.
9) In a small pan, warm the jam with brandy (in a microwave).
10) Keep 1 crepe aside and spread the rest with the warm jam.
11) On a heatproof serving plate, place 1 crepe with the jam side up and top it with some pineapple chunks. Cover with the other crepe, again keeping the ham side up. Continue to make layers, ending with the plain crepe that was kept aside.
12) To prepare the meringue, beat the egg whites till they are stiff and then add the sugar, 1 tablespoon at a time, beating well till blended.
13) Over the top and sides of the crepes stack, swirl the meringue, taking it right down onto the serving plate.
14) Sprinkle the preparation with almonds.
15) Bake in the preheated oven right away till the meringue is tinged with brown hue and the almonds are golden.
16) Cut the freshly baked Alaska into wedges and serve while still hot. Makes an excellent dessert.