Coconut Crepes with Whipped Cream and Grilled Pineapple

1. 1 Canned pineapplepack 565 g ≈ $2.50 25 g
2. 2 Cream 20%pack 500 ml ≈ $3.00 50 ml
3. 3 Sugar 11 g
4. 4 Wheat flour 17 g
5. 5 Coconut milkpack 400 ml ≈ $2.20 30 ml
6. 6 Powdered sugar 2 g
7. 7 Eggspack 10 pcs ≈ $1.89 0.5 pcs
8. 8 Butterpack 180 g ≈ $1.60 14 g
9. 9 Orange juicepack 1 l ≈ $3.00 20 ml
10. 10 Sunflower oil 8 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Drain the pineapple from the syrup, pat dry, and sear in a pan until golden brown

2. Sift the flour, then mix in coconut⁵ milk, eggs⁷, powdered sugar, and blend well

3. Add melted butter⁸ and mix thoroughly

4. Whip the cream² with sugar, fold in the grilled pineapple, and chill

5. Cook the crepes in a buttered⁸ pan

6. Caramelize the sugar in a pan, add orange⁹ juice, and simmer until thickened

7. Place the filling onto each crepe