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Sweet, tangy, sticky and wonderful crêpes Suzette, now with pineapple!

If you’re going to make a foray into the art of French patisserie, you’re going to need help from a very experienced, classically trained pastry chef with a killer blog. Baking master Edd Kimber’s book, Patisserie Made Simple, is the next best thing to having your very own culinary tutor, so pick up a copy and some flour and get ready to spin French crepes. 

Crêpes suzette might be the classic crepe dessert, but these fine pancakes are also served with many other toppings and fillings, from sweet to savory. They can make a great street-food snack as well a wonderful end to a meal. My dessert takes the idea of a crêpe Suzette but uses caramelized pineapple to give a tropical twist.

Tip: You can make the batter up to one day ahead, or the crepes can be kept wrapped in plastic wrap in the refrigerator for three days.

Reprinted with permission from Patisserie Made Simple