Sauteed Pineapple Crepe Filling Recipes

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PINEAPPLE CREAM-FILLED CREPE CAKE



Pineapple Cream-Filled Crepe Cake image

Orange-flavored crepes layered with a light vanilla-pineapple cream stacked up into a wonderful cake. Dust with powdered sugar and top with orange segments and pineapple chunks if desired.

Provided by Sugar Blessings

Categories     Specialty Desserts

Time 1h15m

Yield 8

Number Of Ingredients 13

1 ½ cups milk
½ cup orange juice
4 large eggs
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 tablespoon white sugar
1 tablespoon grated orange zest
½ teaspoon salt
1 pint heavy cream
¼ cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) can crushed pineapple, drained

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.

Nutrition Facts : Calories 487.5 calories, Carbohydrate 47 g, Cholesterol 189.6 mg, Fat 30.1 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 17.8 g, Sodium 394.7 mg, Sugar 24.6 g

PINEAPPLE UPSIDE-DOWN CREPES



Pineapple Upside-Down Crepes image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 10 to 12 servings

Number Of Ingredients 13

2 cups all-purpose flour
6 tablespoons unsalted butter, melted and cooled
4 tablespoons sugar
3 eggs
Pinch salt
1 cup milk, or as needed
2 large pineapples, peeled, cored and cut lengthwise into quarters
6 tablespoons of butter, plus 3 teaspoons for greasing pan
1 cup macadamia nuts, toasted and coarsely ground
1/2 cup sugar
3/4 cups heavy cream, or as needed
1/2 cup 151-proof rum
10 to 12 miniature scoops vanilla, buttermilk or coconut ice cream

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



Sauteed Spinach Crepe Filling image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 0

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.

HONEY-GINGER PINEAPPLE CRêPES



Honey-Ginger Pineapple Crêpes image

Categories     Fruit     Ginger     Dessert     Quick & Easy     Pineapple     Honey     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

For crêpes
1/2 cup whole milk
1 large egg
1/2 cup all-purpose flour
2 tablespoons unsalted butter, melted
1 tablespoon confectioners sugar
For pineapple
1 tablespoon unsalted butter
20-oz can unsweetened pineapple chunks, drained well
1 1/2 teaspoons minced peeled fresh ginger
1/4 cup honey
1/3 cup fresh orange juice

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.

JACQUES TORRES'S CREPES WITH CARAMELIZED PEARS



Jacques Torres's Crepes with Caramelized Pears image

Provided by Food Network

Categories     dessert

Time 1h6m

Yield 12 servings

Number Of Ingredients 14

3 large eggs
1/4 cup granulated sugar
1 vanilla bean, seeds scraped (pod saved for later use)
1/2 cup all-purpose flour
1/2 orange, zest grated
1/2 lemon, zest grated
2/3 cup whole milk
1/2 cup heavy cream
1 to 2 tablespoons unsalted butter, for cooking
Caramelized Pears, recipe follows
3 pears
1/4 cup granulated sugar
1 tablespoon unsalted butter
2 tablespoons dark rum

Steps:

  • Place the eggs and sugar in the bowl of an electric mixer. Using a whisk attachment, mix on medium speed until thoroughly combined, about 1 minute. Using a paring knife, slice the vanilla bean in half. Add the vanilla seeds, flour, citrus zests, and half of the milk and mix on medium speed until well incorporated. Add remaining milk and cream, continue to mix until the crepe batter is smooth and homogenous. If the batter is lumpy, strain it through a fine-mesh sieve. Grease an 8-inch nonstick crerpe pan (a nonstick frying pan will also work) with about 1 teaspoon of the butter and place over medium-high heat. Once it is hot, wipe away any excess butter with a paper towel. Then pour a small amount of crepe batter, about 2 tablespoons, into the pan and tilt the pan to spread the batter evenly. The batter should barely cover the bottom of the pan. Cook until it browns around the edges, about 30 seconds. Use a large spatula or pancake turner to gently flip the crepe and cook for another 30 seconds. Adjust the level of heat as needed. The crepe should be thin, light, and unevenly browned. Slide the crepe onto a plate and continue to make crepes until all of the batter is used. If the crepes begin to stick to the bottom of the pan, butter the pan again.
  • Crepes may be stacked directly on top of each other and stored in the refrigerator up to 2 days, well-wrapped. Cold crepes may stick together; warm the crepes slightly in the microwave for 10 to 15 seconds on high power, or in a moderate oven to separate easily.
  • To assemble the crepes, use a sharp paring knife to slice reserved vanilla pod halves into 3 strips lengthwise. If your vanilla bean halves are not wide enough to cut into 3 strips, just cut them in half lengthwise. These pieces will be used to tie the crepe bundles together. It is easiest to tie the bundles together if you have long, thin vanilla strips. Place 1 crepe on a clean work surface. Fill the center of the crepe with about 2 tablespoons of the caramelized pears. Fold the crepe in half so that it looks like a fan. Bring the ends of the fan towards the center and tie the bundle with a vanilla bean strip. Make 11 more crepe bundles. If you don't have enough vanilla bean strips you can just fold the crepes closed. Stand the crepe bundles upright in the center of the plates and serve.
  • Peel, core and cut the pears into 1/2-inch-thick slices and then cut in half crosswise. Heat a large heavy-bottomed frying pan over medium-high heat. When the pan is warm, sprinkle the sugar into the pan in an even layer so it will caramelize at the same time. As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar. Cook until all of the sugar is a light golden grown. Add butter and cook until melted. Add pears and spread evenly in the pan. Pour in rum. Let cook over medium-high heat until most of the liquid has evaporated and the pears are soft but not mushy. They should hold their shape but the tip of a paring knife should easily pierce them. If the pears are still hard when most of the liquid has evaporated, add a few tablespoons of water and continue cooling until the pears are done. Pour the caramelized pears onto a plate.

TROPICAL-FRUIT CREPE CAKE



Tropical-Fruit Crepe Cake image

If they like piña coladas, and gorgeous sweets for dessert, they'll go gaga for this crêpe cake layered with coconut-infused pastry cream. You can make the filling and the crêpes (all 40 of them) up to three days ahead, so there's no need to stress the day of. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 17

6 2/3 cups whole milk
1 1/2 cups unsweetened flaked coconut
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 1/3 cups granulated sugar
2/3 cup cornstarch
10 large egg yolks
6 tablespoons unsalted butter, room temperature
1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar
1/2 teaspoon kosher salt (we use Diamond Crystal)
2 1/2 cups whole milk, room temperature
6 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 sticks (3/4 cup) unsalted butter, melted, plus more for skillet
2 cups cold heavy cream
2 tablespoons confectioners' sugar
Sliced pineapple and toasted coconut, for topping

Steps:

  • Pastry cream: In a large sauce-pan, bring milk, coconut, and salt to just under a boil. Remove from heat, cover, and let stand until cool, about 2 hours. Strain through a fine-mesh sieve; discard solids.
  • In a medium saucepan, whisk together granulated sugar and cornstarch. Whisk in egg yolks, then milk mixture. Stir in butter. Bring to a boil over medium heat, then continue to cook, whisking constantly, 1 minute. Pass mixture through fine-mesh sieve. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours and up to 3 days.
  • Crêpes: Combine flour, granulated sugar, salt, milk, eggs, vanilla, and melted butter in a blender. Blend until smooth. Refrigerate at least 1 hour and up to overnight.
  • Lightly brush an 8-inch non-stick skillet or crêpe pan with butter. Heat over medium until just starting to smoke. Remove from heat and pour a scant 2 tablespoons batter into center, swirling to cover bottom. Cook until edges are golden and center is dry, about 30 seconds. Flip and cook about 20 seconds more. Slide crêpe onto a parchment-lined baking sheet. Repeat with remaining batter, brushing skillet with more butter and adjusting heat as needed; stack crêpes as you go (you should end up with about 40). Let cool completely. Crêpes can be refrigerated in an airtight container up to 3 days.
  • Whisk chilled pastry cream to remove any lumps. In a medium bowl, whip 1 cup heavy cream to stiff peaks. Fold into pastry cream. Place a crêpe on a flat serving dish. Spread about 1/4 cup pastry cream onto crêpe. Repeat process with remaining crêpes and pastry cream, finishing with a crêpe. Refrigerate until set, at least 2 hours and up to overnight.
  • To serve, whip remaining 1 cup heavy cream with confectioners' sugar to stiff peaks. Arrange pineapple slices on top of cake, overlapping slightly. Dollop whipped cream on top and garnish with toasted coconut.

PINEAPPLE CREAM CHEESE CREPES, MOM



Pineapple Cream Cheese Crepes, Mom image

A delicate crepe, with cream cheese filling and a pineapple sauce on top.

Provided by Megan Stewart

Categories     Fruit Desserts

Number Of Ingredients 18

1 1/2 c milk
2 eggs, beaten
1 Tbsp butter, melted
1 c flour
1/4 tsp salt
FILLING:
16 oz cream cheese
2 egg yolks
2 Tbsp sugar
1 tsp cinnamon
1 tsp vanilla
SAUCE:
1/4 c sugar
1 1/2 Tbsp cornstarch
2/3 c orange juice
15 1/4 oz crushed pineapple, drained
2 Tbsp butter
1/2 tsp vanilla

Steps:

  • 1. Combine milk, eggs and butter, sift in flour and salt, add to egg and mix smooth. Chill at least 1 hour. Lightly butter a heated 6-7" omelet pan, add just enough batter to coat bottom, cook until lightly browned on both sides. Combine cream cheese, 2 egg yolks, sugar, cinnamon and vanilla, mix well and put 2 tablespoons on each crepe. Roll up and place in buttered baking dish. Bake at 325 degrees 15 min. For sauce, combine sugar and cornstarch in a pan. Stir in remaining, cook, stirring constantly until thickened and clear. Spoon over crepes.

FLAMING PINEAPPLE CREPES



Flaming Pineapple Crepes image

An absolutely spectacular dessert! Recipe found in an old cookbook called More Fun and Flavour With Spices. You can use the crepe recipe I'm including or use your own favourite recipe. The crepes can be made ahead of time and frozen. Simply reheat them in a slow oven (I would wrap them in foil to prevent hardening). The cooking time does not include the 1 hour stand time for the crepe batter.

Provided by Dreamer in Ontario

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

3 eggs
1 cup milk
3/4 cup all-purpose flour
3/4 teaspoon salt
1 teaspoon sugar
3 tablespoons melted butter
1 (19 ounce) can pineapple chunks in light syrup
2 teaspoons cornstarch
1/3 cup brown sugar
1/4 teaspoon cinnamon
3/4 teaspoon grated orange rind
1/4 cup butter
3 tablespoons brandy

Steps:

  • CREPES:.
  • Mix all crepe ingredients together in a blender or mixer until smooth and allow batter to stand for 1 hour or longer.
  • Heat an 8-inch nonstick skillet, grease lightly and add 1/4 cup batter.
  • Tilt skillet to spread batter thinly in pan.
  • Brown lightly on both sides.
  • Fold in quarters. (Makes 12 crepes).
  • SAUCE:.
  • Combine 1/4 cup drained pineapple syrup, cornstarch, sugar, cinnamon, rind and butter in a hot chafing dish or saucepan.
  • Stir-cook until sauce is thickened and clear.
  • Add pineapple.
  • Place warm crepes around edge of hot chafing dish.
  • To flame, pour 3 tbsp warm brandy (heated in small saucepan) over sauce and ignite.
  • Serve immediately.

CHICKEN CREPES



Chicken Crepes image

A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 35m

Yield Makes 6

Number Of Ingredients 8

Savory Crepes
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced (1 tablespoon)
5 ounces baby spinach (5 cups, lightly packed)
Gruyere Bechamel
1 1/2 cups cooked chicken, shredded
1/2 cup Gruyere, shredded
Chopped fresh parsley, for serving

Steps:

  • Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
  • Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

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