A wonderful spring dessert or fun breakfast, these macaroon and pineapple crepes will leave a smile on your face and dreaming of warm tropical nights!
1 1/2 C Whipping Cream
1 t Vanilla Extract
1 C Macaroons, crushed
1 C Fresh Pineapple diced, well drained
3/4 C Powered Sugar (reserve 1/4 for dusting finished dish)
For Pineapple Sauce:
2 Eggs Slightly Beaten
2 T Sugar
1 T Lemon Juice
2 T Pineapple Juice
1 T Butter
3/4 C Chilled Whipping Cream
1 C All Purpose Flour
1/4 t Salt
2 t Light Oil, saffron or canola
1 C Whole Milk
1/4 C Club Soda
1 Large Egg
1/2 t Vanilla Extract
No nutrition information available
With the Whisk Attachment, Whip in the mixer the cream and vanilla to soft peaks.
Change to Dough Hook Attachment fold in macaroons, pineapple and sugar.
Transfer to a steel or glass bowl and refrigerate until crepes are done
With the Paddle Attachment, Mix all ingredients except whipping cream.
Transfer to sauce pan and heat to just boiling, stirring constantly
With the Whisk Attachment, Whip cream to stiff peaks.
Change to Dough Hook attachment, Fold in cooled pineapple sauce
Also transfer to a steel or glass bowl and refrigerate until crepes are done
In Medium bowl sift flour and salt, set aside
With the Paddle Attachment on slow, add oil, milk and soda, blend well
Add vanilla and change speed to medium, mix for 1 minute
Slowly add dry ingredients till batter is a smooth thin no lump consistency
In a hot 8" non-stick round pan, spread about 3T of batter and roll around to create an even thickness
Cook about 1 1/2 to 2 minute (you will do a test crepe here to set your time)
Turn over and cook for about a minute
Lay flat and stack staggered until you are done with the batter
Get out the filling and sauce from the refrigerator
Spoon filling and either roll or package fold crepe
Place three crepes on plate and pour sauce over top.
Dust with powdered sugar