Tropical Coconut & Pineapple Crepes

1.In a mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth. Let the batter rest for 30 minutes.

2.Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.

3.Pour about 1/4 cup of the crepe batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another 1 minute. Transfer to a plate and repeat with the remaining batter, stacking the crepes as you go.

4.In another skillet, melt 1 tablespoon of butter over medium heat. Add the sliced pineapple and sprinkle with brown sugar. Cook for 3-5 minutes until the pineapple is caramelized and golden, stirring occasionally. Remove from heat.

5.In a small bowl, mix the coconut cream with lime juice until well combined.

6.To assemble, take a crepe and spread a spoonful of coconut cream in the center, then top with a few pieces of caramelized pineapple. Fold the crepe over the filling and place it on a serving plate.

7.Drizzle additional coconut cream over the top and sprinkle with toasted shredded coconut. Serve warm.