INGREDIENTS

INSTRUCTIONS

Make 6 crepes (procedure follows) with the toasted coconut crepe
batter. Fit the crepes into 1/2-cup muffin tins and put a ball of  foil
in the center of each cup to keep the crepes open. Bake the cups  in a
preheated 400F. oven for 4 minutes, remove the foil, and bake  the cups
for 6 to 8 minutes more, or until they are crisp.  In a skillet saute
the pineapple in the butter over moderately high  heat, stirring, for 3
minutes, add the rum carefully, and boil the  mixture for 3 minutes.
Put a scoop of vanilla ice cream in each crepe  cup, spoon some of the
pineapple sauce over it, and sprinkle the tops  with the toasted
coconut.  To make toasted coconut crepe batter:  In a blender or food
processor blend the flour, the sugar, 1/2 cup  water, the milk, the
egg, the butter, the salt, and the almond  extract for 5 seconds. Turn
off the motor, with a rubber spatula  scrape down the sides of the
container, and blend the batter for 20  seconds more. Transfer the
batter to a bowl, stir in the coconut, and  let the batter stand,
covered, for 1 hour. The batter may be made 1  day in advance and kept
covered and chilled. Makes enough batter for  about 6 crepes.  To make
crepes:  Heat a crepe pan or non-stick skillet measuring 6 to 7 inches
across  the bottom over moderate heat until it is hot. Brush the pan
lightly  with the butter, heat it until it is hot but not smoking, and
remove  it from the heat. Stir the batter, half fill a 1/4-cup measure
with  it, and pour the batter into the pan. Tilt and rotate the pan
quickly  to cover the bottom with a thin layer of batter and return any
excess  batter to the bowl. Return the pan to the heat, loosen the edge
of  the crepe with a spatula, and cook the crepe for 1 minute, or until
the top appears almost dry. Turn the crepe, cook the other side
lightly, and transfer the crepe to a plate. Make crepes with the
remaining batter in the same manner, brushing the pan lightly with
butter as necessary. The crepes may be made 3 days in advance, kept
stacked, wrapped in plastic wrap, and chilled.  Makes 6 crepe cups,
serving 6.  Gourmet April 1991  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1710
Calories From Fat: 826
Total Fat: 93.3g
Cholesterol: 455.5mg
Sodium: 1063.2mg
Potassium: 1550.2mg
Carbohydrates: 184.2g
Fiber: 15.3g
Sugar: 122.7g
Protein: 32g