If it's true what they say about how legends never die, it looks like we'll be seeing a lot more of Foreign Cinema, the steadfast San Francisco restaurant that's been going strong since 1999. Newly released The Foreign Cinema Cookbook is the rare restaurant book that proves it truly is possible to recreate a restaurant-quality meal at home, including these tropical pineapple dulce de leche crepes, which are particularly tender due to a splash of beer in the batter. Make the crepe batter a couple of days in advance if you want to save time, or prebake them and reheat in a low oven for five minutes when you're ready to serve.
Use your new crepe skills to make an 18-layer crepe cake.
Crepes with Caramelized Pineapple and Coconut Dulce de Leche
Recipe adapted from 'The Foreign Cinema Cookbook,' by Gayle Pirie and John Clark, published by Abrams Books c 2018
Yield: 5 servings
Prep Time: 30 minutes, plus refrigeration time
Cook Time: 1 hour and 30 minutes
Total Time: 2 hours, plus refrigeration time
For the Crepes:
6 tablespoons all-purpose flour
¼ teaspoon sugar
¼ teaspoon kosher salt
1 cup whole milk
1½ teaspoons canola oil
1 large egg
¼ cup (½ stick) unsalted butter, melted, plus 2 tablespoons unmelted
¼ cup pale lager beer
For the Dulce de Leche:
One 14-ounce can coconut milk
2 cups milk
½ cup sugar
Pinch of kosher salt
1 teaspoon baking soda
For the Caramelized Pineapple:
1 pineapple—peeled, cored and cut into ½-inch cubes
½ cup packed brown sugar
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
2 tablespoons unsalted butter
1. 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 tilting it in all directions to evenly coat. Cook until the crepe is lightly browned at the edges, 1 to 2 minutes. (It's not unusual for the first crepe to stick to the pan a bit.) Gently invert the crepe and cook until the second side is lightly browned at the edges, about 45 seconds to 1 minute. Transfer the crepe to the lined plate. Repeat to cook the remaining crepes, buttering the pan between them and topping each with a piece of parchment paper. You should have about 15 crepes.
7. Fold each warm crepe in half, then in half again to create a small triangle. Arrange the crepes on individual dessert plates and top each with heaping spoonfuls of the warm caramelized pineapple. Drizzle with the coconut dulce de leche and serve.
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