Flaming Pineapple Crepes
Indulge in the tropical decadence of Flaming Pineapple Crêpes, a show-stopping dessert that combines silky, buttery crêpes with a caramelized pineapple filling and a dramatic flambéed finish. This recipe effortlessly marries the sweetness of fresh pineapple with the richness of brown sugar and a splash of orange juice, creating a luscious filling that nestles perfectly inside tender, golden crepes. The grand finale? A fiery flambé of dark rum that adds a touch of theater to your table while enhancing the flavor. Serve these crêpes warm, drizzled with the rich pineapple sauce and a scoop of creamy vanilla ice cream for an unforgettable treat. Perfect for dinner parties or special occasions, this easy-to-follow recipe will leave guests in awe with its visual flair and irresistible tropical taste.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Milk
- 2 large Eggs
- 3 tablespoons Butter
- 1 tablespoon Sugar
- 0.25 teaspoons Salt
- 2 cups (diced) Fresh pineapple
- 0.5 cups Brown sugar
- 0.25 cups Orange juice
- 0.25 cups Dark rum
- 2 scoops per serving (optional) Vanilla ice cream
Instructions
In a mixing bowl, whisk together the flour, milk, eggs, melted butter, sugar, and salt until smooth. Let the batter rest for 20 minutes.
Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour 1/4 cup of batter into the pan, quickly tilting it to spread the batter evenly.
Cook for 1-2 minutes until the crepe is slightly golden on the bottom. Flip and cook for another 30 seconds. Repeat with the remaining batter, stacking the crepes on a plate and covering them with a kitchen towel to keep warm.
In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the diced pineapple and brown sugar. Cook, stirring occasionally, until the pineapple becomes caramelized, about 5 minutes.
Add the orange juice to the pineapple mixture and simmer for another 2-3 minutes until the sauce thickens slightly. Remove from heat.
To assemble, place a scoop of the pineapple filling into the center of each crepe and fold it into quarters or roll it up.
Return the skillet with the pineapple sauce to medium heat. Add the dark rum and carefully ignite it with a long lighter or match to flambé. Let the flames subside naturally, stirring gently to combine the remaining liquid.
Drizzle the flambéed pineapple sauce over the filled crepes. Serve immediately with a scoop of vanilla ice cream on the side, if desired.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 53.5 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 204 mg | 16% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
