Crêpes Georgette (Pancakes with Pineapple)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Crêpe batter as for the Crêpes du Couvent (Composition A)
- Pineapple
- Butter (for the pan)
Instructions
- Proceed as for the Crêpes du Couvent.
- Replace the dice of pear with very fine slices of pineapple macerated in maraschino.