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1
Make batter:.
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2
Blend crepe ingredients in a blender.
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3
Chill batter while preparing pineapple.
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4
Prepare pineapple:.
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5
Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then saute pineapple until golden, about 5 minutes.
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6
Transfer pineapple to a bowl with a slotted spoon.
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7
Add ginger to skillet and saute, stirring, 30 seconds.
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8
Add honey and juice and simmer until mixture is syrupy, 3 to 5 minutes.
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9
Make crepes:.
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10
While honey mixture is reducing, brush a 10-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking.
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11
Holding skillet off heat, pour in 1/4 cup batter, immediately swirling and tilting skillet to create a thin, even layer.
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12
Return skillet to heat and cook until crepe is golden around edges and dry in center, about 45 seconds.
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13
Flip cre‪pe carefully and cook until golden, about 15 seconds.
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14
Transfer to a platter and keep warm, covered.
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15
Make more crepes in same manner.
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16
Add pineapple to honey mixture and simmer, stirring, until heated through.
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17
Spoon about cup pineapple mixture over half of 1 crepe, then fold in half.
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18
Repeat with remaining crepes.
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19
Pour remaining pineapple mixture over folded crepes.
