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1
Crepes: Whisk the eggs and milk together in a medium bowl.
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2
Whisk in the salt, granulated sugar, and flour.
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3
Set aside for 30 minutes.
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4
Set the oven to 200 degrees F. and put a platter in the oven to heat.
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5
Melt about 1/2 teaspoon of butter in a nonstick 8 to 10-inch skillet over medium heat.
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6
When it foams, pour or ladle in about 2 tablespoons of batter.
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7
Lift and swirl the pan so the batter coats the bottom.
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8
Replace the pan on the burner and cook just until set and the underside is lightly browned.
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9
Transfer to the warmed platter.
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10
Repeat until the batter is used up.
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11
Cheese Filling: Whip the cream until stiff and refrigerate.
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12
Mix the ricotta and cream cheese in a mixer fitted with a paddle attachment (or using a hand mixer) until as smooth as possible (it will remain a bit grainy, from the ricotta).
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13
Add the sugar, vanilla, and zest and mix.
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14
Fold in the whipped cream.
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15
Refrigerate until ready to serve.
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16
Broiled Pineapple: Mix the sugar, nuts, and butter.
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17
Sprinkle on top of the pineapple slices and broil.
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18
Remove the crepes from the oven.
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19
One by one, spread each crepe with the cheese filling and roll up like a cigar.
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20
Sprinkle with confectioners' sugar and serve with broiled pineapple.
