For the batter:
*12 organic eggs
*300g cane sugar
*2 litres milk
*1 kg organic stone-ground plain flour
For the crêpe
*80g crêpe batter
*40g caramelised pineapple (see below)
*1 tbsp coconut caramel sauce (see below)
The caramelized pineapple
*30g lightly salted butter
*250g fresh pineapple, peeled and finely diced
*1 vanilla pod, split lengthwise
The coconut caramel sauce
*1 ½ tbsp Malibu rum
*40g double cream
Method for the batter:
1. Stir together the eggs and sugar. Add a little of the milk, then whisk vigorously. Add the flour a little at a time (do not mind the lumps at this stage), then add the rest of the milk. Rub the batter through a fine sieve (to get out the rest of the lumps). Stir in any optional ingredients.
2. Unlike galette batter, wheat-flour crêpe batter may be cooked immediately. The eggs make it easier to spread.
Method for the crêpe:
1. To prepare the caramelised pineapple, melt the butter in a saucepan over medium-low heat. Add the brown sugar, diced pineapple and vanilla pod. Cook until caramelised.
2. To make the coconut caramel sauce, in a saucepan, boil the sugar with a tablespoon of water. When the sugar turns a light golden brown, gently whisk in 2 more tablespoons of water. Add the Malibu rum and butter, swirling the pan to incorporate. Stir in the cream.
3. Spread the batter onto the heated billig and cook until done. Fold the crêpe into a triangle and transfer to a plate.
4. Top with caramelised pineapple and drizzle with coconut caramel sauce.
More from Crepes and Galettes:
Extract taken from Crepes and Galettes: From the Breizh Cafe by Bertrand Larcher (Jacqui Small, £20).