Grilled Pineapple Crepes

Ingredients

Crepes

2 cups flour

2 1/2 cups milk

3 eggs

2 tablespoons butter, melted

2 tablespoons granulated sugar

Pinch of salt

Vegetable oil

Filling

Whole pineapple

Melted butter

 

Recipe

• Whisk together the flour, milk, eggs, 2 tablespoons melted butter, sugar, salt.
• Refrigerate batter up to an hour before making crepes.
• Heat outdoor grill to medium-high heat.
• Twist off crown of pineapple, cut into halves, then quarters. Trim ends, remove core and carefully slice off shell with a sharp knife. Cut into slices and brush lightly with melted butter. Grill about 4 minutes on each side.
• Heat an 8-inch frying pan to medium-high heat.
• Drizzle a small amount of oil in the hot pan and spread around with a paper towel.
• Pour about 1/2 cup of batter into the pan and quickly swirl so batter evenly coats bottom of pan.
• Cook until batter starts to set along edges and bottom turns light golden and slightly crisp.
• Turn pancake with a spatula and cook until lightly golden.
• Remove to a warm plate and repeat the process with remaining batter.
• When all crepes are made, lay several slices of grilled pineapple along center of each crepe, fold over, roll up and serve with frozen yoghurt.

 

 

 

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