Ingredients

  • Serves 6-8 people
  • 1 cup all-purpose flour

  • 1 tbsp granulated sugar

  • 1 cup 2% milk

  • 2 large eggs

  • 3 tbsp vegetable oil

  • 1/2 cup club soda

     

  • pineapple sauce:

    3/4 cup granulated sugar

  • splash of water

  • 1/4 cup butter

  • 2 cups diced fresh pineapple

  • juice of 1 lime

  • 1 tsp vanilla extract

  • vanila ice cream and fresh raspberries (for serving, optional)

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Recipe Courtesy of
Asian Food Network

Episode 2: Crepes

This is a variation on Crepes Suzette, a classic French dessert where the crepes are prepared tableside in an orange sauce. Here I warm the crepes in a caramelized pineapple sauce and top them with ice cream and fresh raspberries.
  • Easy
  • 15 min
  • 30 min
  • 10 min
  • 4 steps
  • 13 Ingredients
  • Easy
  • 4 steps
  • 13 Ingredients
  • 15 min
  • 30 min
  • 10 min

Instructions

  1. Make batter

    • For the crepes, whisk the flour and sugar in a bowl and whisk in the milk, eggs and oil.
    • Chill this for an hour before making the crepes. Right before making the crepes, whisk in the club soda (the batter will be thin).


  2. Cook crepes

    • Heat a crepe pan or non-stick skillet on medium heat and grease lightly.
    • Ladle a little batter onto the centre of the pan and lift it to swirl it so that the batter covers the pan in an even layer in a circle. 
    • Return the pan to the heat and cook it until the top surface of the batter appears dry (matte). 
    • You may find that you have to fiddle with the temperature and the amount of batter to find “just right”. 
    • Gently lift and flip the crepe over, cooking it just 30 seconds. 
    • Remove this to a parchment-lined baking trayand continue with the remaining batter, greasing the pan lightly after each crepe. 
    • After the crepes have cooled, they can be stacked on top of each other and wrapped in plastic wrap. 
    • If using the crepes on the same day, leave them at room temperature. 
    • If you are making them ahead, freeze them and thaw on the counter when needed.


  3. Assemble crepe

    • To assemble the dessert, have all of the ingredients measured and on hand, since you will want to prepare this in front of your guests and serve immediately. 
    • Fold the crepes into quarters arrange on a plate or platter.


  4. Make pineapple sauce

    • Place the sugar and a splash of water in a large sauté pan over high heat. Let the sugar melt and bubble (shake the pan a little to ensure it melts evenly at first) until it just begins to caramelize, about 90 seconds to 2 minutes. 
    • Add the butter and stir this in vigorously with a wooden spoon. As soon as the butter has melted, add the pineapple, lime juice and vanilla and return this to a bubbling state over high heat, stirring gently. 
    • Push the pineapple towards the side of the pan and use a pair of tongs to drop in a few of the crepes and swirl and swish them in the sauce to warm them.


Plate and Serve!

Arrange 2 warmed crepes on each plate and spoon the pineapple sauce overtop. Top each plate with a scoop of ice cream and a sprinkling of raspberries. Serve immediately.

Plate and Serve!

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Ingredients
  • Serves 6-8 people
  • 1 cup all-purpose flour

  • 1 tbsp granulated sugar

  • 1 cup 2% milk

  • 2 large eggs

  • 3 tbsp vegetable oil

  • 1/2 cup club soda

     

  • pineapple sauce:

    3/4 cup granulated sugar

  • splash of water

  • 1/4 cup butter

  • 2 cups diced fresh pineapple

  • juice of 1 lime

  • 1 tsp vanilla extract

  • vanila ice cream and fresh raspberries (for serving, optional)

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