- For crepes, in a small mixing bowl combine flour, milk, egg, orange peel, 1/3 cup orange juice, 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 remaining batter, greasing skillet occasionally.
- Fold each crepe in half, browned side out. Fold in half again forming a triangle. Place in a single layer on a baking sheet. Keep crepes warm in a 300 degree F. oven while making 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 1/2 cup orange juice. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add pineapple, orange sections, and, if desired, rum. Cook over low heat, stirring gently, until heated through.
- Arrange folded crepes on dessert plates. Spoon sauce over crepes. Sprinkle with nuts and coconut. Garnish with fresh strawberries, if desired. Makes 4 servings.
From the Test Kitchen
Prepare and fold the crepes as above. Stack them with waxed paper between the layers. Store in an airtight container in the refrigerator for up to 2 days, or freeze them for up to 4 months. If frozen, thaw the crepes for 1 hour. Place the crepes in a single layer on lightly greased baking sheets. Warm in a 300 degree F. oven for 10 to 15 minutes or until heated through. Prepare sauce and serve as above.
Nutrition Facts (Pineapple-Orange Crepes)
- Per serving:
- 345 kcal ,
- 17 g fat
- (5 g sat. fat ,
- 70 mg chol. ,
- 102 mg sodium ,
- 45 g carb. ,
- 3 g fiber ,
- 6 g pro.