INGREDIENTS

INSTRUCTIONS

FOR TOASTED COCONUT CREPE BA
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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