- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 cup flour
- Unsalted butter
- 1/2 cup chilled heavy cream
- 1/2 cup ricotta
- 8 ounces cream cheese, at room temperature
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon freshly grated orange zest
- Confectioners' sugar
- 1/3 cup light brown sugar
- 1 cup toasted macadamia nuts, coarsely chopped
- 4 tablespoons butter, melted
- 1 whole pineapple, peeled and sliced
Crepes: Whisk the eggs and milk together in a medium bowl. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes.
Set the oven to 200 degrees F. and put a platter in the oven to heat.
Melt about 1/2 teaspoon of butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up.
Cheese Filling: Whip the cream until stiff and refrigerate. Mix the ricotta and cream cheese in a mixer fitted with a paddle attachment (or using a hand mixer) until as smooth as possible (it will remain a bit grainy, from the ricotta). Add the sugar, vanilla, and zest and mix. Fold in the whipped cream. Refrigerate until ready to serve.
Broiled Pineapple: Mix the sugar, nuts, and butter. Sprinkle on top of the pineapple slices and broil.
Remove the crepes from the oven. One by one, spread each crepe with the cheese filling and roll up like a cigar. Sprinkle with confectioners' sugar and serve with broiled pineapple.