CREPES WITH CARAMELIZED PINEAPPLE AND COCONUT DULCE DE LECHE

Crepes with Caramelized Pineapple and Coconut Dulce de Leche image

Get this easy homemade crepe recipe, which uses beer in the batter, from famous San Francisco restaurant Foreign Cinema's new cookbook.

Provided by @MakeItYours

Number Of Ingredients 21

Ingredients

For the Crepes:
6 tablespoons all-purpose flour
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1 cup whole milk
1 1/2 teaspoons canola oil
1 large egg
1/4 cup ( 1/2 stick) unsalted butter, melted, plus 2 tablespoons unmelted
1/4 cup pale lager beer
For the Dulce de Leche:
One 14-ounce can coconut milk
2 cups milk
1/2 cup sugar
Pinch of kosher salt
1 teaspoon baking soda
For the Caramelized Pineapple:
1 pineapple-peeled, cored and cut into 1/2-inch cubes
1/2 cup packed brown sugar
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
2 tablespoons unsalted butter

Steps:

Make the crepe batter: Sift the flour, sugar, and salt into a large bowl. Whisk in the milk, oil, and egg until combined. Add the melted butter in a steady stream, whisking briskly. Finally, whisk in the beer until everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight (the longer time will improve the texture of the crepes). 2. Make the dulce de leche: Meanwhile, in a small, heavy saucepan, combine the coconut milk, milk, sugar and salt. Bring to a boil over high heat, then immediately turn off the heat and add the baking soda carefully, as the liquid will bubble. Return the mixture to the heat and cook at a low simmer until it is reduced by about half (about 2 cups), about 30 minutes, stirring occasionally at first and more frequently as it thickens. Let cool to room temperature. 3. Make the pineapple: In a large bowl, toss the pineapple with the brown sugar, vanilla, and salt to evenly coat the fruit. Set aside to macerate for 10 minutes. Melt the butter in a large, heavy skillet over high heat. Add the pineapple and its juices and cook, stirring occasionally with a wooden spoon, until almost no liquid remains, 8 to 10 minutes. Continue to cook, stirring, until the pineapple is caramelized on all sides, 3 to 5 minutes more. Remove from the heat and set aside. 4. Make the crepes: Heat the remaining 2 tablespoons butter in a small saucepan over medium-high heat until the white solids come to the surface, 7 to 8 minutes. Skim off and discard the solids. Remove the clarified butter from the heat and set aside. 5. Line a 9-inch or larger plate with parchment paper and set it by the stove. Cut 15 similar pieces of parchment paper for layering between the crepes. 6. Heat a 9-inch nonstick skillet over medium-high heat. Dip a paper towel into the clarified butter and use it to carefully wipe a thin layer of butter over the surface of the pan. Ladle or pour 2 tablespoons of batter into the pan, immediately til