Flaming Pineapple Crepes Recipes

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PINEAPPLE UPSIDE-DOWN CREPES



Pineapple Upside-Down Crepes image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 10 to 12 servings

Number Of Ingredients 13

2 cups all-purpose flour
6 tablespoons unsalted butter, melted and cooled
4 tablespoons sugar
3 eggs
Pinch salt
1 cup milk, or as needed
2 large pineapples, peeled, cored and cut lengthwise into quarters
6 tablespoons of butter, plus 3 teaspoons for greasing pan
1 cup macadamia nuts, toasted and coarsely ground
1/2 cup sugar
3/4 cups heavy cream, or as needed
1/2 cup 151-proof rum
10 to 12 miniature scoops vanilla, buttermilk or coconut ice cream

Steps:

  • For the batter: Combine flour, melted butter, sugar, eggs and salt in a food processor or blender. Add enough milk to make a fluid batter. The batter may be covered and refrigerated up to 24 hours.
  • For the topping: Line large baking sheet with parchment paper, and set aside.
  • Slice pineapple quarters crosswise, 1/8-inch thick. In a 7-inch nonstick pan over medium heat, melt 1/4 teaspoon of butter, spreading with a spatula. Remove pan from heat and allow to cool slightly.
  • With pan off heat, ladle in about 3 tablespoons of batter and roll around pan until bottom is evenly coated. Sprinkle with 1 tablespoon of macadamia nuts.
  • Return pan to medium heat. Just as crepe sets, but while it is still wet on top, remove pan from heat and arrange pineapple slices on an overlapping circular pattern, completely covering the surface of the crepe. Use a skewer or fork to arrange any of the pineapple slices that fall out of place. Shake crepe slightly to keep it from sticking to pan.
  • Return pan to heat, sprinkle pineapple with 2 teaspoons of sugar and about 1/4 tablespoon of cold butter, cut into bits. Use a rubber spatula to loosen edge of crepe and check underside. When bottom is golden brown, loosen crepe by running a rubber spatula around edges and carefully flip crepe over in pan. Continue cooking until sugar underneath begins to turn a light caramel color.
  • Add 1 tablespoon of cream around edges of crepe, and tilt pan so that cream blends with sugar and runs under edges of crepe.
  • Spray a flat metal surface like the bottom of a cake pan with nonstick cooking spray. Place sprayed side over crepe, and invert skillet to remove crepe. Slide crepe onto prepared baking sheet. Repeat process, wiping pan clean between crepes, to make 10 to 12. Sheet of crepes may be covered and refrigerated up to 4 hours.
  • To serve, reheat crepes in a 350 degree oven until hot, about 4 minutes. Transfer to serving plates. Pour rum into small pitcher or gravy boat and set aflame. Top crepes with burning rum. Garnish each plate with a miniature scoop of ice cream.

PINEAPPLE RUM FLAMBE



Pineapple Rum Flambe image

Provided by Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 4

2 1/2 tablespoons butter
2 1/2 tablespoons brown sugar
1 large can pineapple slices, drained
1/4 cup rum

Steps:

  • In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves. Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned. Add rum and flambe. Arrange on dessert plates.

PINEAPPLE CREAM CHEESE FROSTING



Pineapple Cream Cheese Frosting image

This frosting goes great on lemon cake, 7-up® cake, or lemon cookies.

Provided by Janelle Williams Hawthorne

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 5m

Yield 32

Number Of Ingredients 4

½ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
4 tablespoons pineapple juice
4 cups sifted confectioners' sugar

Steps:

  • Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 5.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 41.3 mg, Sugar 15.6 g

SAUTEED PINEAPPLE CREPE FILLING



Sauteed Pineapple Crepe Filling image

Use this recipe as a filling for Dessert Crepes.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Yield Makes about 2 cups

Number Of Ingredients 3

1 pineapple
4 tablespoons unsalted butter
1/4 cup packed light-brown sugar

Steps:

  • Peel pineapple; cut into quarters lengthwise. Cut out core; cut each quarter in half lengthwise. Cut each piece crosswise into 1/4-inch-thick slices; set aside.
  • Heat butter in a large skillet over medium heat. Add pineapple; toss to coat with butter. Sprinkle with brown sugar; toss to coat. Cook, stirring occasionally, until pineapple is lightly browned, about 8 minutes. Transfer to a bowl; keep warm until ready to serve.

HONEY-GINGER PINEAPPLE CRêPES



Honey-Ginger Pineapple Crêpes image

Categories     Fruit     Ginger     Dessert     Quick & Easy     Pineapple     Honey     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

For crêpes
1/2 cup whole milk
1 large egg
1/2 cup all-purpose flour
2 tablespoons unsalted butter, melted
1 tablespoon confectioners sugar
For pineapple
1 tablespoon unsalted butter
20-oz can unsweetened pineapple chunks, drained well
1 1/2 teaspoons minced peeled fresh ginger
1/4 cup honey
1/3 cup fresh orange juice

Steps:

  • Make batter:
  • Blend crêpe ingredients in a blender. Chill batter while preparing pineapple.
  • Prepare pineapple:
  • Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté pineapple until golden, about 5 minutes. Transfer pineapple to a bowl with a slotted spoon. Add ginger to skillet and sauté, stirring, 30 seconds. Add honey and juice and simmer until mixture is syrupy, 3 to 5 minutes.
  • Make crêpes:
  • While honey mixture is reducing, brush a 10-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/4 cup batter, immediately swirling and tilting skillet to create a thin, even layer. Return skillet to heat and cook until crêpe is golden around edges and dry in center, about 45 seconds. Flip crêpe carefully and cook until golden, about 15 seconds. Transfer to a platter and keep warm, covered. Make more crêpes in same manner.
  • Add pineapple to honey mixture and simmer, stirring, until heated through. Spoon about ‰ cup pineapple mixture over half of 1 crêpe, then fold in half. Repeat with remaining crêpes. Pour remaining pineapple mixture over folded crêpes.

FLAMBEED PINEAPPLE



Flambeed Pineapple image

For a showstopping fresh pineapple recipe, try flambe. We use this recipe as a topping for our Amaretto Pound Cake with Flambeed Pineapple but you can also serve it just with ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 8

8 rounds (each 1/4 inch thick) peeled pineapple (1 small pineapple or 1/2 large)
1/2 cup sugar
1/2 cup amaretto (almond-flavored liqueur)
1/2 cup heavy cream
2 tablespoons fresh lemon juice
1 vanilla bean, halved lengthwise, seeds scraped and reserved
Pinch of salt
Amaretto Pound Cake with Flambeed Pineapple

Steps:

  • Cut each pineapple round into 4 wedges. Trim core from point of each wedge, and discard; set wedges aside.
  • Heat sugar in a large skillet over medium-high heat, stirring, until sugar melts and turns golden brown, 3 to 4 minutes. Add pineapple; toss to combine.
  • Stand back, and carefully pour in liqueur; immediately tilt skillet slightly, and ignite alcohol. When flames subside and caramel melts, stir in cream, lemon juice, vanilla seeds, and salt. Reduce heat to medium; let sauce boil, stirring occasionally, until thickened, about 5 minutes. Spoon pineapple and sauce over cake slices, and serve immediately.

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