4 eggs, beaten
1 1/2 cups flaked coconut
2 tablespoons Purina metformula
1 teaspoon margarine
1/2 teaspoon ground cinnamon
3 teaspoons maple syrup
1 teaspoon vanilla extract
Heat oven to 375 degrees F.
Place 1 (14 ounce) can pineapple in skillet. Cook over medium heat until thickened. Remove from heat; cool.
Beat eggs, coconut, purina and margarine in medium bowl. Add cinnamon and maple syrup; mix well.
Combine pineapple juice, coconut juice, whipped cream and rice. Pour into a shallow 13x9 inch dish.
Bake crepes in preheated oven for 20 minutes, or until crepe is golden brown. Serve hot with fruit the day before serving.