Serves 6-8 people
1 cup all-purpose flour
1 tbsp granulated sugar
1 cup 2% milk
2 large eggs
3 tbsp vegetable oil
1/2 cup club soda
pineapple sauce:

3/4 cup granulated sugar
splash of water
1/4 cup butter
2 cups diced fresh pineapple
juice of 1 lime
1 tsp vanilla extract
vanila ice cream and fresh raspberries (for serving, optional)

Recipe Courtesy of
Asian Food Network

Episode 2: Crepes

This is a variation on Crepes Suzette, a classic French dessert where the crepes are prepared tableside in an orange sauce. Here I warm the crepes in a caramelized pineapple sauce and top them with ice cream and fresh raspberries.

Difficulty: Easy

Preparation: 15 min
Cook: 30 min
Clean up: 10 min

Steps: 4 steps
13 Ingredients

Difficulty: Easy
Steps: 4 steps
13 Ingredients

Preparation: 15 min
Cook: 30 min
Clean up: 10 min

Instructions

Make batter
- For the crepes, whisk the flour and sugar in a bowl and whisk in the milk, eggs and oil.
- Chill this for an hour before making the crepes. Right before making the crepes, whisk in the club soda (the batter will be thin).

Cook crepes
- Heat a crepe pan or non-stick skillet on medium heat and grease lightly.
- Ladle a little batter onto the centre of the pan and lift it to swirl it so that the batter covers the pan in an even layer in a circle.
- Return the pan to the heat and cook it until the top surface of the batter appears dry (matte).
- You may find that you have to fiddle with the temperature and the amount of batter to find “just right”.
- Gently lift and flip the crepe over, cooking it just 30 seconds.
- Remove this to a parchment-lined baking trayand continue with the remaining batter, greasing the pan lightly after each crepe.
- After the crepes have cooled, they can be stacked on top of each other and wrapped in plastic wrap.
- If using the crepes on the same day, leave them at room temperature.
- If you are making them ahead, freeze them and thaw on the counter when needed.

Assemble crepe
- To assemble the dessert, have all of the ingredients measured and on hand, since you will want to prepare this in front of your guests and serve immediately.
- Fold the crepes into quarters arrange on a plate or platter.

Make pineapple sauce
- Place the sugar and a splash of water in a large sauté pan over high heat. Let the sugar melt and bubble (shake the pan a little to ensure it melts evenly at first) until it just begins to caramelize, about 90 seconds to 2 minutes.
- Add the butter and stir this in vigorously with a wooden spoon. As soon as the butter has melted, add the pineapple, lime juice and vanilla and return this to a bubbling state over high heat, stirring gently.
- Push the pineapple towards the side of the pan and use a pair of tongs to drop in a few of the crepes and swirl and swish them in the sauce to warm them.

Plate and Serve!

Arrange 2 warmed crepes on each plate and spoon the pineapple sauce overtop. Top each plate with a scoop of ice cream and a sprinkling of raspberries. Serve immediately.

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Episode 1: Salmon Tartare on Cassava Cakes

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Episode 2: Chicken Paprikash

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Name: Episode 2: Crepes
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H45M0S
Yield: Serves 6-8 people
Cuisine: Asian
Ingredients: 1 cup all-purpose flour; 1 tbsp granulated sugar; 1 cup 2% milk; 2 large eggs; 3 tbsp vegetable oil; 1/2 cup club soda; pineapple sauce: 3/4 cup granulated sugar; splash of water; 1/4 cup butter; 2 cups diced fresh pineapple; juice of 1 lime; 1 tsp vanilla extract; vanila ice cream and fresh raspberries (for serving, optional)