Limoncello crêpes with caramelized pineapple and vanilla are one of those desserts that captivate at first sight and with the first whiff. Thin, light, and citrus-scented, they perfectly embody the spirit of the book “Sweet and Tart by Carla Snyder“, a collection of 70 irresistible recipes dedicated to the world of citrus fruits. I chose this recipe for the monthly project of “Il Club del 27”, an appointment that invites us each month to discover a cookbook and reinterpret a recipe from it, sharing our experience with a passionate and ever-curious community.
In this case, the choice was immediate: these limoncello crêpes combine the delicacy of French batter with the bold character of lemon, creating a perfect balance between sweetness and freshness. The addition of limoncello in the batter gives an intense and fragrant aroma, while caramelized pineapple with butter, sugar, and vanilla bean adds a tropical note that makes the dish even more surprising. The result is an elegant dessert, ideal for a Sunday brunch, a special breakfast, or a memorable meal finale.
Citrus recipes always have a particular charm: they can bring light, color, and fragrance to the kitchen, transforming even the simplest dishes into something unique. In Sweet and Tart, Carla Snyder explores this universe, offering sweet and savory preparations that highlight lemons, oranges, limes, grapefruits, and mandarins. Her limoncello crêpes are a perfect example of how a seemingly simple ingredient can become the protagonist of a refined and modern recipe.
Participating in “Il Club del 27” also means this: discovering new recipes, experimenting with different techniques, and finding inspiration from books we might never have otherwise opened. This recipe, in particular, invites you to take your time, enjoy the preparation, and let yourself be enveloped by the aromas filling the kitchen as the pineapple caramelizes and the vanilla releases its full flavor.
If you love citrus desserts, lemon-scented recipes, or desserts that blend tradition and creativity, these limoncello crêpes with caramelized pineapple will soon become one of your favorites. They are simple to prepare, spectacular to serve, and perfect for anyone looking for a sweet that surprises without being complicated.
Looking for citrus recipes? Here are some very delicious ones.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: French
- Seasonality: All Seasons
- Energy 764.60 (Kcal)
- Carbohydrates 99.26 (g) of which sugars 76.05 (g)
- Proteins 18.35 (g)
- Fat 32.24 (g) of which saturated 18.79 (g)of which unsaturated 11.02 (g)
- Fibers 3.43 (g)
- Sodium 206.18 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Limoncello Crêpes
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 1 cup all-purpose flour
- 6 tbsps butter
- 3 eggs
- 2 tbsps limoncello
- 2 lemon zest (grated)
- 1 pinch salt
- as needed extra virgin olive oil (for greasing the crêpe pan)
- 1 pineapple (cut into 12 wedges)
- 7 oz ricotta
- 1 bean vanilla
- as needed powdered sugar (for decoration)
Tools
- Crepe Pan
- Frying Pan
Preparation of Limoncello Crêpes
In a bowl, mix together the flour, 1/4 cup of sugar, and the salt. In another bowl, beat the eggs, half of the lemon zest, the limoncello, the melted butter, and the milk.
Slowly pour the egg mixture into the flour mixture, continuing to beat until you get a smooth batter, similar to liquid cream. Let it rest at room temperature for half an hour before cooking the crêpes.Heat a crepe pan (6 or 10 inches) or a non-stick frying pan over medium heat and lightly grease it with an oil-soaked paper towel.
When the pan is hot, pour about 3 tablespoons of batter and immediately tilt the pan to spread it into a thin layer. Cook for about 1 minute, until the surface is no longer glossy and the edges are firm.
Flip the crêpe with a thin spatula (or with your fingers, if you’re brave) and cook the other side for about 30 seconds. Transfer the crêpe to a plate and cover with a sheet of aluminum foil. Repeat with the remaining batter, greasing the pan each time.Melt the remaining butter, about 3 1/2 tbsps, in a large pan over medium-high heat. When hot, add the pineapple wedges, the vanilla bean, and 1/4 cup of sugar.
Cook the pineapple for about 4 minutes, until one side is golden; flip the wedges and brown the other side.
When the vanilla bean softens, remove it. Scrape the seeds with the back of a knife and add them to the pan.
Cook for another 2 minutes to infuse the vanilla flavor. The sugar will caramelize slightly: do not let it darken too much, or it will harden upon cooling. If this happens, the pineapple juices will dissolve it after letting it sit for about an hour.Mix the ricotta, the remaining 1/4 cup plus 1 tbsp of sugar, and the remaining lemon zest in a microwave-safe bowl. Heat for about 30 seconds.
Place a hot crêpe on a warmed plate. Add a tablespoon of sweet ricotta, a pineapple wedge, and a drizzle of its caramelized juice.
Roll or fold the crêpes into quarters.Sprinkle with powdered sugar and serve immediately.
Citrus Tips
You can cook the crêpes in advance, separate them with parchment paper sheets, wrap them, and freeze for up to 4 weeks. Thaw them overnight in the refrigerator. Or cook them 1 day in advance, wrap them in the same way, and store in the refrigerator. Warm them wrapped in the microwave.
The pineapple can be cooked and kept in the fridge up to 24 hours in advance (reheat before use).
The ricotta can be mixed up to 30 minutes beforehand and kept at room temperature. Warm it slightly in the microwave before assembling and serving the crêpes.
You can cook the crêpes in advance, separate them with parchment paper sheets, wrap them, and freeze for up to 4 weeks. Thaw them overnight in the refrigerator. Or cook them 1 day in advance, wrap them in the same way, and store in the refrigerator. Warm them wrapped in the microwave.
The pineapple can be cooked and kept in the fridge up to 24 hours in advance (reheat before use).
The ricotta can be mixed up to 30 minutes beforehand and kept at room temperature. Warm it slightly in the microwave before assembling and serving the crêpes.
