Crepes
1 cup all-purpose flour
1 cup milk
2 eggs
4 tablespoons melted butter
Filling
1 tablespoon butter
1/4 cup shredded coconut
6 slices of pineapple in syrup
1 1/2 teaspoons grated ginger
1/3 cup orange juice
To sprinkle
1 teaspoon chopped Jamaican pepper
Crepes
1 cup all-purpose flour
1 cup milk
2 eggs
4 tablespoons melted butter
Filling
1 tablespoon butter
1/4 cup shredded coconut
6 slices of pineapple in syrup
1 1/2 teaspoons grated ginger
1/3 cup orange juice
To sprinkle
1 teaspoon chopped Jamaican pepper
Crepes
In a blender, beat all the ingredients
Baste a skillet with butter and place it over high heat
Lower the heat and add 1/4 cup of the batter and spread it evenly on the bottom of the skillet
Allow the edge to golden brown, flip with a spatula, and cook the other side
Repeat the process until all the batter is used up
Filling
In a large skillet, melt butter over medium heat
Add shredded coconut and stir
Cook for five minutes, stirring occasionally or until the coconut caramelizes
Drian pineapple slices and add them to the skillet
Cook for three minutes on each side, then remove
Chop the fruit into small pieces and reserve
Add ginger and orange juice to the skillet
Stir and let simmer for four minutes or until thickened slightly
Add reserved pineapple slices to the syrup and stir well
Assembling
Arrange crepes on individual plates, in the center, distribute pineapple with caramelized syrup
Sprinkle with Jamaican pepper on top
