Pineapple-Orange Crepes

Oh my goodness I loved these crepes!!! The syrup tasted almost like butterscotch, which I love, with hints of sweetness from the fruit. The next day I put the syrup on pancakes and it was delicious! I got the original recipe here. Something that I changed after taking this picture was cutting the fruit smaller. It was fine for me, but my children didn't like how big the chunks were.

Pineapple-Orange Crepes

Crepes

Ingredients

1/2 cup barley or whole wheat flour

1/3 cup rice milk

1 egg

1/2 teaspoon finely shredded orange peel

1/3 cup orange juice

2 teaspoons applesauce

Directions

In a small mixing bowl combine flour, rice milk, egg, orange peel, orange juice, and apple sauce. Beat with beater until well mixed. Heat a lightly greased 6-inch skillet over medium heat. Spoon 2 tablespoons of the batter into the skillet; lift and tilt the skillet to spread batter. Return to heat; brown on one side only. Invert pan over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. Fold each crepe in half, browned side out. Fold in half again forming a triangle. Place in a single layer on a baking sheet. Keep crepes warm in a 300*F oven while making syrup.

Syrup

Ingredients

1/2 of a fresh pineapple, peeled, cored, and sliced small (about 3/4 cup)

4 tablespoons butter (ICBINB spray)

1/2 packed organic brown sugar

2 tablespoons cornstarch

1 cup orange juice

1 medium orange, peeled, sectioned, and cut small (about 1/2 cup)

2 tablespoons vanilla extract

Directions

In a medium sauce pan melt butter. Stir in organic brown sugar and cornstarch. Add orange juice, cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add pineapple and orange sections. Cook over low heat, stirring gently, until heated through.

Arrange folded crepes on dessert plates. Spoon sauce over crepes.