Coconut Crepes with Whipped Cream and Pineapple

1. 1 Canned pineapplepack 565 g ≈ $2.50 25 g
2. 2 Heavy cream 33%pack 250 ml ≈ $2.20 50 ml
3. 3 Sugar 11 g
4. 4 Wheat flour 40 g
5. 5 Coconut milkpack 400 ml ≈ $2.20 60 ml
6. 6 Powdered sugar 2 g
7. 7 Eggspack 10 pcs ≈ $1.93 1 pcs
8. 8 Butterpack 180 g ≈ $1.58 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, pat dry, cut into small cubes, and sauté in 4 g of butter⁸ for 3 minutes until golden. Cool.

2. Sift the flour, then mix with coconut⁵ milk, egg, and powdered sugar until smooth and liquid.

3. Stir in 10 g of melted butter⁸, mix well, and let the batter rest for 10 minutes.

4. Whip the cold heavy² cream with 3 g of sugar until soft peaks form, fold in the pineapple, and chill.

5. Cook thin crepes in a lightly oiled pan with sunflower oil for 1 minute per side.

6. Melt the remaining sugar in a pan until golden, add orange⁹ juice, and simmer for 2–3 minutes until thickened.

7. Fill each crepe with the whipped cream mixture, roll up, and drizzle with the sauce.