PINEAPPLE UPSIDE-DOWN CREPES

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Pineapple Upside-Down Crepes image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 10 to 12 servings

Number Of Ingredients 13

2 cups all-purpose flour
6 tablespoons unsalted butter, melted and cooled
4 tablespoons sugar
3 eggs
Pinch salt
1 cup milk, or as needed
2 large pineapples, peeled, cored and cut lengthwise into quarters
6 tablespoons of butter, plus 3 teaspoons for greasing pan
1 cup macadamia nuts, toasted and coarsely ground
1/2 cup sugar
3/4 cups heavy cream, or as needed
1/2 cup 151-proof rum
10 to 12 miniature scoops vanilla, buttermilk or coconut ice cream

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.

Dr Harley
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These crepes are so light and fluffy. They're the perfect way to start your day.


Sanan CH
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I love the combination of pineapple and rum in these crepes. They're the perfect dessert for a summer party.


saggadrobid sabid
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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
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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
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These crepes are a bit time-consuming to make, but they're worth the effort. They're so delicious and impressive.


Michael Hughes
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I've made these crepes several times now, and they're always a hit. They're the perfect dessert for any occasion.


haywood ingram
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These crepes are so light and fluffy. They're the perfect way to start your day.


K Han Khan
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I love the combination of pineapple and rum in these crepes. They're the perfect dessert for a summer party.


Nakito Taatu
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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
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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
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These crepes are perfect for a special occasion. They're easy to make and they always impress my guests.


Shima Shakib
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I made these crepes for my family and they loved them! They're a great way to use up leftover pineapple.


Yvonne Johnson
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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
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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
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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
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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
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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
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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
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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.