orange rind, grated
Peel, core and slice apples. Saute in hot butter until they start to brown. Stir in cream of coconut.
Melt butter. Stir in cream of coconut, lemon juice and orange rind. Warm before using.
Dip each crepe in sauce. Place 2 tablespoons filling in one corner of crepe. Fold in half, and in half again to form a wedge.
Place in a heat proof dish overlapping crepes if desired. (Do not stack in layers). Pour remainding sauce over crepes.
Bake in preheated 350° oven for 20 minutes.
Sprinkle with sugar and place under broiler for 2-3 minutes until sugar starts to caramelize.