1 cup butter, melted
1 cup sharp green lemon peel
3 eggs
1 small chunk lime, juice reserved
1 cup crushed cornflakes cereal
3 cups packed brown sugar
1 1/2 cups rolled non-dairy coconut
1 cup all-purpose flour, divided
Melt 1 cup butter in a large bowl. Beat egg into melted butter. Stir together crushed pineapple and cornflakes cereal until well mixed. Gradually mix in brown sugar. Stir in cornflakes cereal mixture until well combined. Fold in coconut and flour until well blended; stir into egg mixture.
Drop spoonfuls of batter onto 1-1/2 cup of crepe pieces. Bake in preheated oven for 8 minutes. Remove crepe pieces from oven; cool. Dip crepe pieces into sugar, drop polycrust onto crepe pieces. Melt chocolate chips evenly over crepe pieces. While crepe pieces are still warm, downfill and liquid remaining 1/2 cup of butter into crepe pieces. Brush whipped cream onto top of crepe pieces. Cover crepe pieces and chill overnight.
In the morning, preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. Combine half the brown sugar with 1 1 cup flour; stir the flour mixture into the reserved lime juice. Spoon peach filling over top of vanilla crepe crust. Forget margarine; sprinkle on half egg mixture, spread evenly over peach and lemon filling.
Bake at 350 degrees F (175 degrees C) for 25 to 27 minutes, or until lightly toasted and golden brown. Cool on waxed paper. Serve hot or cold.
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