For crepes, in small mixing bowl, mix flour, milk, orange peel, 1/3 cup orange juice, egg and oil. Beat with rotary beater until well mixed. Heat a lightly greased 6 inch skillet over medium heat. Spoon 2 T. of the batter into the skillet; lift and tilt the skillet to spread batter. Return to heat; brown on one side only. Invert pan over paper towels. Remove crepe. Repeat with remaining batter, greasing skillet occasionally. Fold each crepe in half, browned side out. Fold in half again, forming a triangle. Place in a single layer on baking sheet. Keep crepes warm in a 300 degree oven while making the sauce. For sauce, cut pineapple slices into fourths; set aside. In medium pan, melt butter or margarine. Stir in brown sugar and cornstarch. Add 1/2 cup orange juice. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add pineapple, orange sections and if desired, rum. Cook over low heat, stirring gently until heated through. Arrange folded crepes on dessert plates. Spoon sauce over crepes. Sprinkle with nuts and coconut. Garnish with fresh strawberries if desired. Makes 4 servings.
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