Millet Crepes Served with a Pineapple Baked in a Coconut Milk and Quark

Hello weekend and a great weather, I’ve been missing you. I want to spend as much time outside as possible, but a good breakfast is a must. I made this one yesterday as a part of a “millet experiments. This crepes taste heavenly and baked pineapple makes it even more special. You get quite a lot of dough out of the recipe, I left half for the next day. I also enjoyed a flavour of a delicate quark mixed with a sweet fruit. I am sure that this crepes will go great with veggies and I am going to try this idea out as well.

But going back to ingredients, don’t you thick that pineapple is an amazing fruit, so beautiful and the flavour is unique as well. I like to keep in on a table for a while, as it looks so exotic. I found an interesting recipe for grilled pineapple, but since it was raining, I baked mine. Check out the original recipe over here.

For crepes, I followed a recipe created by a polish blogger Gdy w brzuchu burczy. I love that you can blend millet with milk, add a bit of a four and something amazing appears.

You will need for crepes:

• 250g cooked millet
• 400ml milk
• 100g wheat flour
• 100g rye flour
• 2 eggs
• pinch of salt
• 1 tbsp ricotta cheese
• ¼ tsp turmeric

For pineapple:

• 1 pineapple, peeled and cut in rings
• coconut milk, shaken
• cinnamon sugar

Additionally:

• quark
• oil for frying

Cook millet. I cook it with 2 cups of water on a high heat and then leave it under the cover for another 10. But be careful, if you have a gas stove you may want to reduce the temperature a bit.

Place millet in a blender with milk and blend it. Then add the rest of ingredients and mix it. Leave aside for about 30 minutes. Then fry your pancakes on a pan with a bit of an oil.

Meantime prepare the pineapple. Peel it an cut in rings, brush it with a coconut milk and sprinkle with a cinnamon sugar (brown sugar mixed with cinnamon). Bake in 175*C for about 15-20 minutes.

Serve crapes filled with quark and with a pier of a pineapple.

Enjoy, Marta