Return to Breakfast / Brunch
|
1/2 cup all-purpose flour 1/3 cup milk 1 egg 1/2 teaspoon finely shredded orange peel 1/3 cup orange juice 2 teaspoons cooking oil 1/2 of a fresh pineapple, peeled, cored, and sliced 2 tablespoons butter or margarine 1/4 cup packed brown sugar 1 tablespoon cornstarch 1/2 cup orange juice 2 medium oranges, peeled and sectioned 1 tablespoon rum (optional) 1/4 cup chopped pecans or toasted slivered almonds 1/4 cup toasted coconut
Fresh strawberries (optional garnish) |
|
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 till 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° 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 till thickened and bubbly. Cook and stir for 1 minute more. Add pineapple, orange sections, and, if desired, rum. Cook over low heat, stirring gently, till heated through. Service: Arrange folded crepes on dessert plates. Spoon sauce over crepes. Sprinkle with nuts and coconut. Garnish with fresh strawberries, if desired. |