Stack them with waxed paper between the layers and store in an airtight container in the refrigerator.

1/2 cup all-purpose flour

1/3 cup milk

1 egg

1/2 teaspoon finely shredded orange peel

1/3 cup orange juice

2 teaspoons cooking oil

1/2 of a fresh pineapple, peeled, cored, and sliced

2 tablespoons butter or margarine

1/4 cup packed brown sugar

1 tablespoon cornstarch

1/2 cup orange juice

2 medium oranges, peeled and sectioned

1 tablespoon rum (optional)

1/4 cup chopped pecans or toasted slivered almonds

1/4 cup toasted coconut

Fresh strawberries (optional)

For crepes, in a small mixing bowl combine flour, milk, egg, orange peel, 1/3 cup orange juice, and oil. Beat with a rotary beater until well mixed. Heat a lightly greased 6-inch skillet over medium heat. Spoon 2 tablespoons of the batter into the skillet; lift and tilt the skillet to spread batter. Return to heat; brown on one side only. Invert pan over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally.

Fold each crepe in half, browned side out. Fold in half again forming a triangle. Place in a single layer on a baking sheet. Keep crepes warm in a 300 degree F. oven while making sauce.

For sauce, cut the pineapple slices into fourths; set aside. In a medium saucepan melt butter or margarine. Stir in brown sugar and cornstarch. Add 1/2 cup orange juice. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add pineapple, orange sections, and, if desired, rum. Cook over low heat, stirring gently, until heated through.