Pineapple and Coconut Crepes

[Guest guest]

Pineapple and Coconut Crepes

 

 

1/2 cup sugar

1/2 medium pineapple (750g), peeled, cored, thinly sliced lengthways

1 quantity crepes (see Files)

1/4 cup shredded coconut, toasted

 

 

1. Combine sugar and 1/2 cup cold water in a saucepan over low heat.

Cook, stirring occasionally, for 3 to 4 minutes or until sugar has

dissolved.

 

2. Heat a non-stick frying pan over medium-high heat. Cook pineapple

in batches, brushing with sugar mixture, for 4 to 5 minutes or until

lightly browned.

 

3. Make crepes.

 

4. Place 1 piece of pineapple on each crepe. Roll up to enclose

pineapple. Cut in half. Serve with remaining coconut and pineapple.