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1
Make 6 crepes (procedure follows) with the toasted coconut crepe batter.
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2
Fit the crepes into 1/2-cup muffin tins and put a ball of foil in the center of each cup to keep the crepes open.
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3
Bake the cups in a preheated 400F.
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4
oven for 4 minutes, remove the foil, and bake the cups for 6 to 8 minutes more, or until they are crisp.
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5
In a skillet saute the pineapple in the butter over moderately high heat, stirring, for 3 minutes, add the rum carefully, and boil the mixture for 3 minutes.
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6
Put a scoop of vanilla ice cream in each crepe cup, spoon some of the pineapple sauce over it, and sprinkle the tops with the toasted coconut.
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7
In a blender or food processor blend the flour, the sugar, 1/2 cup water, the milk, the egg, the butter, the salt, and the almond extract for 5 seconds.
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8
Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more.
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9
Transfer the batter to a bowl, stir in the coconut, and let the batter stand, covered, for 1 hour.
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10
The batter may be made 1 day in advance and kept covered and chilled.
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11
Makes enough batter for about 6 crepes.
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12
Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot.
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13
Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat.
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14
Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan.
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15
Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl.
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16
Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe for 1 minute, or until the top appears almost dry.
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17
Turn the crepe, cook the other side lightly, and transfer the crepe to a plate.
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18
Make crepes with the remaining batter in the same manner, brushing the pan lightly with butter as necessary.
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19
The crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
