Claude Bailles Pineapple Crepe
- 2 large eggs
- 1/4 teaspoon salt
- all-purpose flour
- butter or margarine, melted
- 3 large egg yolks
- 1/2 teaspoon vanilla extract
- 1 large pineapple
- 2 1/2 pints raspberries
- 6 tablespoons confectioners' sugar
- 1/3 cup rum
EARLY IN DAY OR DAY AHEAD
1. In large bowl mix the 2 large eggs with salt, 1 1/2 cups milk, 2/3 cup flour and 1 tablespoon sugar. With wire whisk or fork slowly beat in 2 tablespoons melted buter or margarine until mixture is smooth. Cover and refrigerate at least 2 hours. (This gives the flour time to absorb the liquid, making the batter thicker and easier to handle.)
2. Brush bottoms of 7" crepe pan and 10" skillet with melted butter or margarine. Heat both pans over medium heat.
3. You should end up with about 12 crepes. Pour scant 1/4 cup batter into crepe pan, tipping pan to coat bottom. Cook crepe 2 minutes or until top is set and underside is slightly browned.
4. Loosen crepe with metal spatula. Invert crepe into hot skillet. Cook other side 30 seconds. Meanwhile, start another crepe in crepe pan.
5. Slip cooked crepe onto waxed paper. Repeat until all batter is used, placing waxed paper between crepes. Wrap crepes in foil and refrigerate until ready to use.
6. Prepare vanilla custard cream. In 1-quart saucepan over medium heat bring 1 cup milk to boiling. REeove saucepan from heat and set aside. In medium bowl, with wire whisk, beat egg yolks, vanilla extract and 1/3 cup sugar until thick and lemon-colored, about 4 minutes. Beat in 1/4 cup flour. To egg mixture in bowl add 1/2 cup hot milk, mixing well with wire whisk. Pour egg mixture back into remaining milk in saucepan, stirring constantly. Reduce heat to low. Cook mixture 1 minute. Remove custard cream to small bowl. Cover surface with plastic wrap and refrigerate.
ABOUT 30 MINUTES BEFORE SERVING:
7. Cut off rind from pineapple. Slice lenghtwise in half. Remove core from each half. Cut halves crosswise into 1/4" thic slices and set aside. Press raspberries through sieve to make raspberry puree. Discard seeds.
8. Preheat broiler. Place 3 crepes on large cookie sheet. On each crepe spread about 2 tablespoons custard cream. Arrange several slices pineapple over custard cream, then spread with about 2 tablespoons more custard cream. Top with another crepe and a slice of pineapple.
9. Sprinkle about 1 tablespoon confectioners' sugar over the top of each filled crepe. Place cookie sheet in broiler at closest position to heat. Broil 6 - 8 minutes, until sugar is caramelized. Remove cookie sheet from oven. With pancake turners, slide filled crepes onto large dessert or dinner plates. Keep warm. Repeat to make 3 more filled crepes. Spoon raspberry puree around filled crepes. Sprinkle each serving with about 1 tablespoon rum. Serve with knofe and fork.