LUXURY FRENCH CREPE MIX
THE PERFECT MIX
Add 1kg Dry Mix to 1.25 – 1.5 L of cold water. Blend together until there are no lumps for the perfect batter mix.
Pre-heat Crepe Maker to 210-230°. Pour approx 125ml of mix batter onto Crepe Maker, turn quickly with spreader to form perfect circle. Allow to cook for 45 seconds to 1 minute until golden on bottom side. Flip crepe with spatula and repeat on other side.
Combine sugar and ½ cup cold water in a saucepan over low heat. Cook, stirring occasionally, for 3 to 4 minutes or until sugar has dissolved.
Heat a non-stick frying pan over medium-high heat. Cook pineapple in batches, brushing with sugar mixture, for 4 to 5 minutes or until lightly browned.
Place 1 piece of pineapple on each crepe. Roll up to enclose pineapple. Cut in half.
Serve with remaining coconut and pineapple.