Recipe by our fave Thierry Le Feuvre

Batter for about 15 crêpes

This is my recipe for the batter – you may have your own favourite way of doing it, so if you have a preferred pancake recipe feel free to use that with the topping as per below!

  • 3 eggs free range
  • 100g caster sugar
  • 20g salted butter
  • 1 litre full fat milk
  • 500g flour
  • optional dark rum

1. In a bowl , whisk the eggs with the sugar
2. Melt the butter and add to the mix
3. Add 500ml milk
4. Whisk and combine the flour slowly ,in little amount.
5. Add the 500ml milk left – you can possibly add a good dash of dark rum at this point if desired
7. Let the batter stand for 1 hour

To make the crêpes

Heat your frying pan over a medium heat and oil with a little melted butter. Using a ladle or mug, pour some of your batter in and swirl the pan so that you thinly coat the bottom. Cook for about 45 secs – 1 minute (as the pan gets hotter your crêpes will cook faster!) until golden brown, and then use a spatula or similar to flip the crêpe over and cook the other side – about 30 seconds, or until it becomes freckled (the confident amongst you can flip the crêpe directly from the pan – and remember, the first one ALWAYS goes wrong)

Put the crêpes aside on a plate as you go along, and put a piece of foil over them to keep them warm and soft.

For the caramelised pineapple

  • 1 Pineapple
  • 100g salted butter
  • 200g caster sugar
  • 80 ml double cream
  • 20 ml spiced rum ( a little bit more if you like, or for an alcohol free dessert you could switch the rum for pineapple juice)
  • grated coconut, to serve
  1. Peel the pineapple and cut it in 2cm thick chunks.
  2. Set the hob to high heat.
  3. In a frying pan, melt the butter.
  4. Pour the sugar and the pineapple chunks .
  5. When chunks are caramelised on both sides, pour over the double cream and rum to stop the caramelisation.

To serve

Place 3-4 pineapple chunks or more on a folded pancake, pour over some caramel, and sprinkle with grated coconut.

Bon appétit!