Aloha Bliss Recipe

Combine wet ingredients

In a medium bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth and combined.

Add dry ingredients

Sift the flour, sugar, and salt into the wet mixture. Whisk until smooth and free of lumps. The batter should be thin and pourable; if too thick, add 1-2 tablespoons of milk.

Rest batter

Cover the batter and let it rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours). This allows the flour to hydrate and produces tender crepes.

Toast coconut

Heat a small dry skillet over medium heat. Add the shredded coconut and toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer to a small bowl and set aside to stop cooking.

Caramelize pineapple

In a medium skillet, melt 1 tablespoon of butter over medium-high heat. Add the diced pineapple in a single layer, sprinkle a pinch of sea salt, and cook without stirring for 1–2 minutes until golden on the bottom. Stir and continue cooking 1–2 more minutes until edges are caramelized. If the pineapple is not sweet enough, add 1 teaspoon of sugar. Remove from heat and keep warm.

Heat pan

Heat a 9–10 inch nonstick skillet or crepe pan over medium heat. Brush the surface lightly with melted butter (about 1/2 teaspoon).

Cook each crepe

Pour about 1/4 cup of batter into the center of the hot pan, immediately tilt and swirl the pan to spread the batter into a thin, even circle. Cook until the edges lift and the bottom is lightly golden, about 45–60 seconds. Flip with a spatula and cook the other side 20–30 seconds. Transfer cooked crepe to a warm plate and cover loosely with foil to keep warm. Repeat with remaining batter, re-buttering the pan as needed. This recipe yields about 6–8 crepes depending on thickness.

Spread Nutella

Warm Nutella slightly if it is stiff (10–15 seconds in microwave). Place one crepe on a plate, spread about 1/2 tablespoon to 1 tablespoon of Nutella evenly over the center third of the crepe, leaving a border so it can fold without spilling.

Add pineapple & coconut

Top the Nutella with about 2 tablespoons of the caramelized pineapple. Sprinkle 1/2 teaspoon of toasted coconut over the pineapple for texture and flavor.

Fold and finish

Fold the crepe into thirds or fold in half then half again to form a triangle. Repeat assembly for remaining crepes.

Garnish

Dust finished crepes lightly with powdered sugar if desired, sprinkle remaining toasted coconut, and squeeze a small amount of fresh lime over the top for brightness (about 1/4 lime per 2–3 crepes). Serve immediately while warm.