Pineapple Rum Crepes Pineapple Rum Crepes

Author: Canadian Living

To gild the lily, serve these tropical cr?s with small scoops of rum-and-raisin ice cream or mango sorbet.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2007


Pineapple Rum Topping:


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.

Nutritional facts Per serving: about

  • Sodium 201 mg
  • Protein 8 g
  • Calories 454.0
  • Total fat 26 g
  • Cholesterol 158 mg
  • Saturated fat 16 g
  • Total carbohydrate 46 g


  • Iron 14.0
  • Folate 30.0
  • Calcium 11.0
  • Vitamin A 25.0
  • Vitamin C 47.0
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Pineapple Rum Crepes