French crêpes with a delicious pineapple-ginger filling.
Ingredients
For the crepes:
2 eggs
A scant 3½ cups (850ml) milk
3½ cups + 6 tablespoons (485g) flour
A scant 2 cups (475ml) water
1 teaspoon sugar
½ teaspoon salt
Vegetable oil, for frying
For the pineapple-ginger filling:
3 tablespoons butter
½ a pineapple, chopped into pieces
½ teaspoon powdered ginger
3 tablespoons sugar
2 tablespoons honey
¼ cup (62.5ml) orange juice
⅛ cup (31.3ml) coconut rum
Method
Prepare the crepes:
Beat together 2 eggs with a scant 3 cups of milk (700ml). Sift in all the flour and whisk; batter will be thick. Add the rest of the milk, the water, the sugar, and the salt. Whisk until there are no pockets of flour. Pass the mixture through a sieve. Let stand uncovered at room temperature for 30-60 minutes. Heat up a frying pan with some vegetable oil on a medium-high and ladle crepe batter into the pan, tilting the pan so that a small amount of batter (about a ladle) covers the entire pan. Flip when some brown spots form. Add more milk or water if crepe batter becomes too thick as this will result in thick crepes.
Prepare the pineapple-ginger filling:
Melt the butter in a frying pan on high heat. Once the butter sizzles, add in the pineapple and ginger and stir. About four minutes later add in the sugar and stir until it caramelizes. Add in the honey and orange juice. Cook for three minutes, stirring. Add in the rum and cook until the pineapple caramelizes.
Assemble:
Place pineapple-ginger filling in a crepe and fold the crepe over. Serve with whipped cream, caramel, or powdered sugar.
Recipe by IronWhisk at http://www.ironwhisk.com/2012/04/pineapple-ginger-crepes/