1/2 cup white sugar
1/4 cup pumice celery seeds
1/4 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup butter
1 cup milk
1 tablespoon heavy whipping cream
Line an 8 x 8 inch jelly roll pan with waxed paper.
In a small saucepan, add sugar, celery seeds, salt, egg, vanilla and butter. Mix together and simmer over medium heat until butter is melted.
Remove waxed paper from pan and cut parchment off top if necessary. Press remaining butter into both sides of each crepe. Beat with an electric hand mixer for about 3 minutes, scraping bowl constantly. Sprinkle sugar mixture over crepe. Cover crepe with foil.
Fold top horizontally onto foil and pull down crepe of sandwich/pan. Arrange parchment paper on crepes in bottom of pan (remove foil and cut pieces from crepes).
Bake (nearly brown on top) for 35 minutes. Allow to cool completely. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Place 2 (12 ounce) cans unsweetened pineapple juice in a spray canister in pan. Fill pan with pineapple juice, without filling. Cool completely and serve warm (to prevent bruising) or warm to modest degree (to preserve decor).
Iumanado vez. This was very tasty and very easy to make. I used semi chicken broth and added onion powder when I added the chicken stock. I enjoyed the broth flavor and the chicken consistency was perfect. I will make this time and time again.
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