"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Pineapple Crepes Recipe

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This recipe for Pineapple Crepes, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Jackson Thompson
Added: Saturday, June 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups milk
1 cup flour
2 eggs
1 tbsp. cooking oil
1/4 tsp. salt
2/3 cup butter
3/4 tsp. orange peel - grated
2/3 cup orange juice
1/4 cup sugar
1 can pineapple tidbits in juice - 14 oz.

Directions:
Directions:
CREPES: (Can be made 1-2 days in advance and refrigerated between sheets of wax paper. This makes about 18 crepes. Serving size is 3 crepes per person)
Mix all ingredients together until smooth.
Heat 6" skillet. Spray lightly with Pam; remove from heat; pour in scant 1/4 cup batter, tilt skillet to spread batter. Return to heat; brown one side only. Invert pan over waxed paper to remove crepe. Repeat with remaining batter.

SAUCE: Combine butter, orange peel, orange juice, sugar and juice from the can of pineapple in a large skillet. Bring to boil. Boil and stir occasionally for 7 minutes or until big bubbles form. Reduce heat to simmer. Fold crepes in fourths and place in sauce, turning once to coat crepes. Simmer about 5 minutes. Serve immediately. Pass the reserved pineapple to spoon over top of the crepes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a traditional Christmas morning breakfast at our house.

 

 

 

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