1 cup Spelt Flour (plain flour or buckwheat flour would be a great sub)
1 1/2 cup Non-dairy milk
1 teaspoon of Baking Powder
pinch of salt
Butter for frying
One Ripe Pineapple
50ml Dark Rum
1/4 cup Maple Syrup
2 Tablespoons of Butter
1 teaspoon Cinnamon 1 teaspoon Nutmeg
1 inch Fresh Ginger
Start by removing the skin from the pineapple and slicing into rings and aside. Now slice your ginger in, no need to remove the skin!
Measure out your flour, baking powder & salt and add to a bowl. Mix the dry mixture together and then add your milk, whisking until you have a smooth batter. It should be loose and velvety.
Now take a frying pan/crepe pan. And on a medium heat melt a tablespoon of butter and use a silicone spatula to spread the butter evenly. Take a ladle of the batter and pour into the centre of the pan, then using the handle to tilt the pan so that the crepe batter spreads across the surface to make a round thin crepe shape. Cook the crepe on the first side for a 30 seconds - 1 minute, the colour should be golden before you flip it. Then flip on the other side using a spatula and cook for another 30 seconds. Set aside and the repeat until all the crepes are cooked.
To pan roasted the pineapple, take a frying pan and melt the 2 tablespoons butter on a medium heat till it's foaming. Add your pineapple, put 3 rings into the pan. Fry until lovely and caramelised, then flip the pineapple and cook on the other side for another 30 minute. Add your spices to the pan, and let cook for 30 seconds in the butter and pineapple juices. Add your maple syrup and rum, and depending on if you're using a gas hob, tilt your pan and flambé your sauce, or use an electric lighter to flambé your sauce. Cook for another 30 seconds so the flames die out and then remove from the heat.
To plate up slice your pineapple in halves, and place two crepes on a plate folding in blankety triangles. Add your pineapple and some of the syrup. Serve with fresh mint & creme fraiche/yogurt.