Sauteed Pineapple Crepe Filling Recipes

SAUTEED PINEAPPLE CREPE FILLING

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.

SPICED SOUFFLé CREPE WITH SAUTéED APPLES

Steps:

• Preheat oven to 375 degrees. In a 12-inch iron skillet, melt 2 tablespoons of the butter with the thyme sprigs over medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, 10 to 15 minutes. Sprinkle with 2 tablespoons of the sugar and cook, gently stirring, until the sugar dissolves and the apples caramelize, about 1 to 2 minutes more. Remove the thyme and set the apples aside. Wipe the skillet clean.
• In a large bowl, whisk together the vanilla pod and seeds with the melted butter, egg yolks, 1/2 cup of the sugar, cinnamon, allspice, cake flour and a pinch of salt. Whisk in the milk until combined.
• Whisk the egg whites with a pinch of salt, gradually adding the remaining 1/4 cup sugar. Whip to soft peaks, and then fold into the batter.
• Melt the remaining 3 tablespoons butter in the clean skillet over medium-high heat, swirling the butter up the sides of the pan. When the butter is foamy, spread the sauteed apples in the pan, then pour in the batter. Transfer to the oven and bake uncovered until the center of crepe no longer wobbles when shaken, 20 to 25 minutes. Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.

HONEY-GINGER PINEAPPLE CRêPES

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.

PINEAPPLE FILLING

Steps:

• In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.

PINEAPPLE UPSIDE-DOWN CREPES

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.

SAUTEED SPINACH CREPE FILLING

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 12 ounces spinach and cook until just wilted, about 4 minutes. Season with salt and pepper.

PINEAPPLE CAKE FILLING

Steps:

• In a saucepan, melt the butter. Combine the sugar and flour. Add to the pan; stir until smooth. Stir in the remaining ingredient. Bring to a boil; cook and stir for 2 minutes until thickened. Cool. , Spread over two layers of yellow cake.

OLD FASHIONED PINEAPPLE FILLING AND FROSTING

Steps:

• In a heavy saucepan, melt butter.
• Add sugar and evaporated milk to melted butter and stir.
• Stir in egg yolks and cook over medium heat until mixture thickens-- about 5 minutes.
• Remove from heat and stir in drained pineapple.
• Pour over warm cake.

TOASTED COCONUT CRêPE CUPS WITH PINEAPPLE à LA MODE

Steps:

• Make 6 crêpes (procedure follows) with the toasted coconut crêpe batter. Fit the crêpes into 1/2-cup muffin tins and put a ball of foil in the center of each cup to keep the crêpes open. Bake the cups in a preheated 400°F. 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 sauté 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 crêpe cup, spoon some of the pineapple sauce over it, and sprinkle the tops with the toasted coconut.
• To make toasted coconut crêpe 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 crêpes.
• To make crêpes:
• Heat a crêpe 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 crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpes with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

CREPES WITH SAUTEED APPLES

Steps:

• In a large bowl, whisk together milk, flour, eggs, sugar, salt, and butter. Cover and refrigerate at least 1 hour. Meanwhile, prepare apples.
• Heat a large (12-inch) nonstick skillet over medium-high. Dip a folded paper towel into melted butter; wipe bottom of skillet. Pour 1/3 cup batter into skillet; swirl skillet so batter coats bottom with a thin, even layer. Cook until edges are dry, about 1 minute. Using a spatula, gently lift one edge of crepe, and grasping with your fingers, flip crepe over; cook 30 seconds. (Don't worry if the first one or two aren't perfect.)
• Slide cooked crepe out of skillet onto baking sheet. Repeat with remaining batter, stacking crepes on sheet. (If making ahead, wrap in plastic, and refrigerate up to 1 day.)
• In a large skillet, melt butter over medium. Add apples, lemon juice, sugar, cinnamon, and 1/2 cup water; cook until apples are soft, about 15 minutes.
• Add cherries, and cook until they have plumped, 2 minutes. (If making ahead, transfer to a bowl; cover, and refrigerate up to 1 day. Bring to room temperature before serving.)
• (If made ahead: Preheat oven to 350 degrees. Lay crepes in a single layer, slightly overlapping, on 2 baking sheets. Warm in oven 5 minutes, and remove.) Fold into quarters. Place 2 crepes on each serving plate. Top with apple mixture. Serve with sour cream, if desired.

EASY SAUTEED PINEAPPLE

Steps:

• In a saute pan, combine butter and sugar over medium heat.
• Add pineapple and cook for 5 minutes.

PINEAPPLE CREAM-FILLED CREPE CAKE

Steps:

• Add crepe ingredients to a blender in the following order: milk, orange juice, eggs, melted butter, vanilla, flour, sugar, orange zest, and salt. Blend until smooth, 15 to 20 seconds.
• Refrigerate batter for at least 30 minutes, up to overnight.
• Preheat a nonstick 8-inch pan over medium heat. Add 1/4 cup batter to the hot pan. Immediately move the pan from side to side to form batter into an even circle. Cook for 1 to 2 minutes per side. Remove to a plate and repeat to cook remaining crepes.
• Whip cream and sugar for filling with an electric mixer until stiff peaks form. Add instant pudding mix and blend until well combined. Mix in drained pineapple.
• Assemble cake by placing one crepe on a serving plate. Use a spoon to spread 1 tablespoon filling into a thin layer over the crepe. Continue layers with remaining crepes and filling.