INGREDIENTS: 1/2 cup all-purpose flour 1/3 cup milk 1 egg 1/2 tsp finely shredded orange peel 1/3 cup orange juice 2 teaspoons cooking oil 1/2 of a fresh pineapple, peeled, cored, and sliced 2 Tbs butter or margarine 1/4 cup packed brown sugar 1 tablespoon cornstarch 1/2 cup orange juice 2 medium oranges, peeled and sectioned 1 tablespoon rum (optional) 1/4 cup chopped pecans or toasted slivered almonds 1/4 cup toasted coconut Fresh strawberries (optional)

  FOR CREPES: In a small mixing bowl combine flour, milk, egg, orange peel, 1/3 cup orange juice, and oil. Beat with a rotary beater until well mixed. Heat a lightly greased 6-inch skillet over medium heat. Spoon 2 tablespoons of the batter into the skillet; lift and tilt the skillet to spread batter. Return to heat; brown on one side only. Invert pan over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally.

Fold each crepe in half, browned side out. Fold in half again forming a triangle. Place in a single layer on a baking sheet. Keep crepes warm in a 300° F. oven while making sauce.

FOR SAUCE: cut the pineapple slices into fourths; set aside. In a medium saucepan melt butter or margarine. Stir in brown sugar and cornstarch. Add 1/2 cup orange juice. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add pineapple, orange sections, and, if desired, rum. Cook over low heat, stirring gently, until heated through.

Arrange folded crepes on dessert plates. Spoon sauce over crepes. Sprinkle with nuts and coconut. Garnish with fresh strawberries, if desired. YIELD: 4 servings.

MAKE-AHEAD TIP: Prepare and fold the crepes as above. Stack them with waxed paper between the layers. Store in an airtight container in the refrigerator for up to 2 days, or freeze them for up to 4 months. If frozen, thaw the crepes for 1 hour. Place the crepes in a single layer on lightly greased baking sheets. Warm in a 300° F. oven for 10 to 15 minutes or until heated through. Prepare sauce and serve as above.

Calories   ___________   345         Sodium  __________ 102 mg               Vitamin A ______ 10%   
Total Fat   ___________ 17 g         Carbohydrate ______ 45 g                Vitamin C ______ 85%  
Saturated Fat ________   5 g         Fiber  _____________ 3 g                Calcium  _______  5%
Cholesterol  _________  70 mg        Protein  ___________ 6 g                Iron     _______ 11%