Vanilla Crêpe pastillas with pineapple

4 pers.
20 min
20 min
Vanilla Crêpe pastillas with pineapple Paysan Breton

Ingredients for :

4 people
Vanilla Crêpes Paysan Breton
8 Units Vanilla Crêpes
1 Unit Pineapple
Raisin sec
30 g Raisin sec
30 g Almonds
150 g Pruneaux
7 g Honey
Icing sugar
10 g Icing sugar

Method :

  1. Peel the pineapple and finely dice the flesh.
  2. Chop up the prunes.
  3. Coarsely crush the almonds.
  4. Melt 20 g of the Unsalted Moulded Butter in a frying pan and sauté the pineapple, prunes, raisins and almonds. Add the honey, mix together and leave to caramelise.
  5. Once all of the juice has evaporated, the mixture is ready.
  6. Stack two Vanilla Crêpes on top of each other. Put one-quarter of the mixture on top then fold the Crêpes over each other.
  7. Melt the remaining 20 g of butter in a large frying pan and fry the pastillas on each side until golden brown.
  8. Sprinkle with icing sugar and serve.

Paysan Breton tip

According to the same principle, you can make these pastillas with other types of fruit, such as apples or pears. Always make sure that the filling is dry so that it doesn’t soak the crêpes.

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