Pineapple Cream Cheese Crepes Mom Recipes

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.

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.

Steps:

• In a bowl, combine cream cheese and pineapple. Chill.

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.

Steps:

• In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic. Mix in reserved juice from pineapple as desired. Chill in the refrigerator until serving.