The Alpina Gstaad Crêpes with pineapple filling for 2 people

For the pancakes
40 g all-purpose flour
100 ml milk
1 egg
A pinch of salt
10 g brown sugar
½ vanilla bean, paste
Powdered sugar, for serving

For the pineapple filling
75 g brown sugar
125 ml pineapple juice
½ vanilla bean, paste
1 pinch mild curry powder
1 pinch of ground cinnamon
2 cardamom pods, finely ground
1 red chili, thinly sliced
Some fresh coriander, thinly sliced
25 cl Mirin
25 cl Cognac
4 pieces baby pineapples (or regular)
Powdered sugar or whipped cream, for serving


  • First, sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing
  • Then, add the other ingredients
  • Whisk until the batter is smooth and even
  • For the filling, warm up a sauteuse pan, add the sugar and let it carefully melt
  • Then add the pineapple juice while removing the pan from heat
  • Next, put it back on the stove and bring it to a boil. Add all ingredients except the cognac and let it simmer for a few minutes until it is thick
  • Remove from heat and let the filling cool
  • Finally, add the cognac for flavour

Cook & Finish

  • Heat up a frying pan and add a slice of butter
  • Turn the heat down to medium. With a ladle, pour the batter in the pan. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter
  • It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it is tinged gold as it should be
  • Flip the crêpe over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate and keep it in the oven until you have finished
  • Put one crêpe onto a plate. Then add the pineapple filling on one half and fold the other half on top
  • Serve it with powdered sugar on top or whipped cream