- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 cup milk
- 1 Tablespoon Butter Olive Oil
- 1 Tablespoon sugar
- Non-stick cooking spray
- VOLCANIC ISLAND FILLING
- 1 medium pineapple, peeled, cored, and cut into 1/2-inch pieces
- 1 stick of butter (1/2 cup)
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- Dash of grated nutmeg
- 1 cup chopped macadamia nuts
- 1/4 cup dark rum
- 1/2 cup flaked coconut (optional)
- Place the flour in a medium size bowl. In another bowl combine the egg, milk, Butter Olive Oil and sugar and whisk together until smooth. Slowly pour the egg mixture over the flour, blending until smooth. This can be done nicely in a food processor or with an immersion blender.) Refrigerate the batter for at least 1 hour.
- Heat an 8- to 10-inch non-stick sauté or omelette pan over medium-high heat. Spray the pan with non-stick cooking spray. Pour in a very thin film of batter to just cover the bottom of the pan. When small bubbles appear on the top of the crepe, lift the edge and turn the crepe over. Cook until the crepe is firm. Remove the crepe to a plate and stack the crepes between sheets of waxed paper. The crepes can be refrigerated overnight or frozen in zip-lock freezer bags for 1 month. If freezing, defrost overnight in the refrigerator before using.
- VOLCANIC FILLING
- Place a little of the pineapple on each crepe and fold the crepes into quarters and arrange 2 on each dessert plate.
- In a 12-inch skillet, melt the butter and add the spices and macadamia nuts. Sauté over medium heat until the nuts become coated with the butter/sugar mixture. Add any remaining pineapple to the sauce mixture and continue to stir until the mixture is well-coated. Raise the heat on the sauce and when it comes to a boil, add the rum. If it does not ignite on its own, light a match to it, being careful to stand away from it. Pour 1/4 cup of the sauce over the crepes. Top the crepes with flaked coconut, if desired.
- NOTE: If you prefer not to flame the crepes, just omit the rum.
- NOTE: If you are serving a large group, you can place all the crepes in a 13x9-inch baking dish, refrigerate the crepes and sauce until ready to use. To heat, pour the sauce over the crepes and bake in a 350 degree oven for 20 minutes.