With the arrival of spring, I am already in the mood of making anything tropical. I love tropical fruits like mangoes, papaya, pineapple etc. All of a sudden I got an idea of making crepes with a tropical fruit. Why not? So drove to the grocery store and found a container of fresh cut pineapple. That’s it; I decided this is going to be my breakfast the following morning.
You can also use fresh pineapple for this recipe. But me being a bit lazy and to avoid all the peeling and cutting, I thought of going with an already cut pineapple – that is why they sell these right? Anyway, I have been trying to make vegan dishes lately and decided make these crepes vegan. So I used almond milk and no eggs. I added a pinch of cream of tartar to give a texture which is similar to a crepe made with regular milk. I also found almond milk consistency is quite similar to regular milk as opposed to soy milk. Also it’s best to use the refrigerated almond milk (meaning the fresh ones) instead of those from the shelf. Consistency of soy milk is a bit thick and has a distinct smell even in the crepes.
Even though it took some time to make the crepes, it was worth the time. When it comes to the almond filling, the orange sauce and pineapple, the amounts are not carved on stone. You can reduce or increase the amount of these ingredients. It all depends on how much filling you want to add for a crepe and how much sauce you want to sprinkle. So let’s get to the recipe.
All the ingredients for this Crepe:
For the crepes:
- ½ cup all purpose white flour
- 1 ½ cups almond milk
- Pinch of salt
- Pinch of cream of tartar
For the almond filling:
- ½ cup ground almond/almond meal
- 2 teaspoons castor sugar
- 3 tablespoons almond milk
- 1 ½ cups pineapples cut into ½ inch cubes
- ½ teaspoon vegan butter or margarine
- Juice or 2 large orange
- 1 tablespoon brown sugar
- 1 teaspoon vegan butter or margarine
- About 2-3 tablespoon flaked coconut roasted
- About ½ tablespoons walnuts chopped and toasted
To make the almond filling:
- In a small bowl add ground almond, almond milk, and sugar and mix well to make a paste consistency. If the filling is way too sticky and thick, add more milk. Set aside.
To make the Pineapple topping:
- Add butter to a skillet and once the foam subsides add pineapple and roast on high flame until they are browned on almost all side – probably 5 minutes. If the skillet start smoking, reduce the flame and once the smoke subsides, you can increase it back. Alternately you can grill the pineapple as well – I think it will give a much greater flavor.
- Set aside
To make the Orange Sauce:
- Add butter to a skillet and add brown sugar. Once it starts sizzling add orange juice slowly and boil on low flame until sauce thickens.
To make the crepes batter:
- Sift flour, salt, and cream of tartar into a large bowl
- Add a little almond milk at a time and mix well until there are no lumps until all milk are used and the consistency of batter smooth and slightly thick.
- Heat a large skillet and add a little butter. Once butter starts sizzling add a spoonful of batter to the skillet and swirl to coat the pan. Cook until lightly browned. Flip and cook until golden or brown dots form
- Transfer to a plate and keep warm. Continue making crepes until all batter is used.
To Assemble the Crepes:
- Divide almond filling and roasted pineapple into 6 portions
- Place a crepe on a plate and add a little bit of almond filling in the middle (about 1 teaspoon)
- Fold crepe into a rectangle by bringing the edges together.
- Place on a separate plate with folded side down. Place 2 crepes on a plate
- Add pineapple on the top and sprinkle with orange sauce
- Sprinkle with toasted coconut and walnuts
Yields: 6 thin crepes