Pineapple Upside-Down Crepes Recipe

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Pineapple Upside-Down Crepes
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Ingredients
13
Count
Nutrition
432
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. For crepe batter:
  2. 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.
  3. For the topping:
  4. Line large baking sheet with parchment paper, and set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Add 1 tablespoon of cream around edges of crepe, and tilt pan so that cream blends with sugar and runs under edges of crepe.
  10. 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.
  11. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 432.22 Kcal (1810 kJ)
Calories from fat 259.98 Kcal
% Daily Value*
Total Fat 28.89g 44%
Cholesterol 98.56mg 33%
Sodium 45.54mg 2%
Potassium 150.19mg 3%
Total Carbs 32.54g 11%
Sugars 11.64g 47%
Dietary Fiber 2.01g 8%
Protein 6.43g 13%
Vitamin C 0.7mg 1%
Vitamin A 0.2mg 6%
Iron 1.1mg 6%
Calcium 63.3mg 6%
Amount Per 100 g
Calories 338.53 Kcal (1417 kJ)
Calories from fat 203.62 Kcal
% Daily Value*
Total Fat 22.62g 44%
Cholesterol 77.2mg 33%
Sodium 35.66mg 2%
Potassium 117.64mg 3%
Total Carbs 25.48g 11%
Sugars 9.12g 47%
Dietary Fiber 1.57g 8%
Protein 5.03g 13%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 6%
Iron 0.8mg 6%
Calcium 49.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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