PINEAPPLE UPSIDE-DOWN CREPES
Provided by Food Network
Categories dessert
Time 1h25m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the batter: Combine flour, melted butter, sugar, eggs and salt in a food processor or blender. Add enough milk to make a fluid batter. The batter may be covered and refrigerated up to 24 hours.
- For the topping: Line large baking sheet with parchment paper, and set aside.
- Slice pineapple quarters crosswise, 1/8-inch thick. In a 7-inch nonstick pan over medium heat, melt 1/4 teaspoon of butter, spreading with a spatula. Remove pan from heat and allow to cool slightly.
- With pan off heat, ladle in about 3 tablespoons of batter and roll around pan until bottom is evenly coated. Sprinkle with 1 tablespoon of macadamia nuts.
- Return pan to medium heat. Just as crepe sets, but while it is still wet on top, remove pan from heat and arrange pineapple slices on an overlapping circular pattern, completely covering the surface of the crepe. Use a skewer or fork to arrange any of the pineapple slices that fall out of place. Shake crepe slightly to keep it from sticking to pan.
- Return pan to heat, sprinkle pineapple with 2 teaspoons of sugar and about 1/4 tablespoon of cold butter, cut into bits. Use a rubber spatula to loosen edge of crepe and check underside. When bottom is golden brown, loosen crepe by running a rubber spatula around edges and carefully flip crepe over in pan. Continue cooking until sugar underneath begins to turn a light caramel color.
- Add 1 tablespoon of cream around edges of crepe, and tilt pan so that cream blends with sugar and runs under edges of crepe.
- Spray a flat metal surface like the bottom of a cake pan with nonstick cooking spray. Place sprayed side over crepe, and invert skillet to remove crepe. Slide crepe onto prepared baking sheet. Repeat process, wiping pan clean between crepes, to make 10 to 12. Sheet of crepes may be covered and refrigerated up to 4 hours.
- To serve, reheat crepes in a 350 degree oven until hot, about 4 minutes. Transfer to serving plates. Pour rum into small pitcher or gravy boat and set aflame. Top crepes with burning rum. Garnish each plate with a miniature scoop of ice cream.
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Dr Harley
[email protected]These crepes are so light and fluffy. They're the perfect way to start your day.
Sanan CH
[email protected]I love the combination of pineapple and rum in these crepes. They're the perfect dessert for a summer party.
saggadrobid sabid
[email protected]These crepes are a great way to use up leftover pineapple. They're also a fun and easy dessert to make with kids.
Jayson Winkels
[email protected]I'm not a big fan of pineapple, but I loved these crepes. The rum sauce is the perfect complement to the pineapple.
Kida Hamilton
[email protected]These crepes are a bit time-consuming to make, but they're worth the effort. They're so delicious and impressive.
Michael Hughes
[email protected]I've made these crepes several times now, and they're always a hit. They're the perfect dessert for any occasion.
haywood ingram
[email protected]These crepes are so light and fluffy. They're the perfect way to start your day.
K Han Khan
[email protected]I love the combination of pineapple and rum in these crepes. They're the perfect dessert for a summer party.
Nakito Taatu
[email protected]These crepes are a great way to use up leftover pineapple. They're also a fun and easy dessert to make with kids.
Marvelous Durugo
[email protected]I've never made crepes before, but this recipe was easy to follow. The crepes turned out great and my family loved them.
Bongani Habile
[email protected]These crepes are perfect for a special occasion. They're easy to make and they always impress my guests.
Shima Shakib
[email protected]I made these crepes for my family and they loved them! They're a great way to use up leftover pineapple.
Yvonne Johnson
[email protected]These crepes were a bit too difficult to make. The batter was too thin and the crepes were hard to flip. I think I'll try a different recipe next time.
Ruson Ahmed
[email protected]The crepes were a bit too thick for my liking, but the flavor was good. I think I'll try using a thinner batter next time.
Chief Nadir
[email protected]These crepes were a bit too sweet for my taste, but they were still good. I think I'll try using less sugar next time.
Ryan Cady
[email protected]I was a bit skeptical about the pineapple and rum combination, but I was pleasantly surprised. The flavors worked really well together, and the crepes were delicious.
Romaine Artis
[email protected]These are the best crepes I've ever had! The pineapple upside-down cake flavor is amazing, and the crepes are so light and fluffy.
Nkechi Nwamadu
[email protected]I've made these crepes several times now, and they always turn out perfectly. They're so easy to make, and they're always a crowd-pleaser.
Paco Diaz
[email protected]These crepes were a hit! The pineapple and cherries gave them a delicious sweetness, and the rum sauce was the perfect finishing touch. I will definitely be making these again.