Pineapple Rum Crepes
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 454 |
| pro | 8 g |
| total fat | 26 g |
| sat. fat | 16 g |
| carb | 46 g |
| fibre | 3 g |
| chol | 158 mg |
| sodium | 201 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 14 |
| vit A | 25 |
| vit C | 47 |
| folate | 30 |
To gild the lily, serve these tropical cr?s with small scoops of rum-and-raisin ice cream or mango sorbet.
Ingredients
- 3/4 cup sweetened desiccated coconut
- 1 cup whipping cream
- Best Basic Crepes Recipe, (make 16 coconut crepes)
- Pineapple Rum Topping:
- 2 tbsp butter
- 5 cups diced, cored, peeled pineapples
- 3 tbsp packed brown sugar
- 2 tsp minced gingerroot
- 1/4 tsp ground cinnamon
- 1/2 cup pineapple juice, or orange juice
- 1/4 cup amber rum, or pineapple juice
- 2 tsp cornstarch
Preparation
On baking sheet, toast coconut in 300°F (150°C) toaster oven or oven, stirring once, until light golden, 5 minutes.
Pineapple Rum Topping: Meanwhile, in large skillet, melt butter over medium-high heat; cook diced pineapple, brown sugar, ginger and cinnamon, stirring often, until edges of pineapple are browned, about 6 minutes. Stir in pineapple juice.
In small bowl, mix rum with cornstarch; pour into pan and cook, stirring often, until topping is boiling and thickened, about 2 minutes. Remove topping from heat and keep warm. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours; reheat.)
In large bowl, whip cream; fold in all but 2 tbsp (25 mL) of the coconut. Set coconut cream aside.
Spoon 1/4 cup (50 mL) of the pineapple topping onto half of each cr?. Fold in half; fold in half again. Spoon coconut cream over top. Sprinkle with remaining coconut.
Pineapple Rum Topping: Meanwhile, in large skillet, melt butter over medium-high heat; cook diced pineapple, brown sugar, ginger and cinnamon, stirring often, until edges of pineapple are browned, about 6 minutes. Stir in pineapple juice.
In small bowl, mix rum with cornstarch; pour into pan and cook, stirring often, until topping is boiling and thickened, about 2 minutes. Remove topping from heat and keep warm. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours; reheat.)
In large bowl, whip cream; fold in all but 2 tbsp (25 mL) of the coconut. Set coconut cream aside.
Spoon 1/4 cup (50 mL) of the pineapple topping onto half of each cr?. Fold in half; fold in half again. Spoon coconut cream over top. Sprinkle with remaining coconut.
Source : Canadian Living Magazine: February 2007
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