N’nako Kandé’s Pineapple-Raspberry Crêpes Recipe


Tasty Traditions

By Gray Bennett | Photography by Rich Smith

What could be sweeter than dessert? For some, beloved sweet treats often go hand in hand with a special tradition shared with family and friends. From family game nights to birthday celebrations, a nostalgic dessert always adds more meaning to the memories. Here, we spoke with four locals to learn more about what makes their tasty traditions so sweet. 


N’nako Kandé

Crêpes are full of sweet memories for N’nako Kandé. In the crêpe-making process, “l’art du cotton” – or, “the art of the cotton ball” – is an essential part of the tasty tradition. As a child, Kandé and her sister were responsible for greasing the pan in between crepes with a buttered cotton ball. “You had to learn just how much butter to put on the cotton ball and how to hold and roll the ball across the pan so that you would not burn your fingertips,” she explains. “It was all in the little details, but somehow, what you did well with your cotton ball seemed to determine your success with your tasty crêpes!” Kandé shares that this tradition wouldn’t be complete without a little dancing or singing while cooking in the company of friends, family, or all by yourself. She compares traditions like this one to a palm tree, beautiful and enduring even in times of extreme weather and hardship. “Traditions are the invisible chord between our loved ones, our ancestors, and our future descendants,” she says. “They are necessary roots to a tree meant to grow strong.”


N’nako Kandé’s Une Affaire de Crêpes à L'ananas

N’nako Kandé’s Une Affaire de Crêpes à L'ananas (Pineapple-raspberry crêpes)

N’nako Kandé
“I have now lived in the USA longer than I have lived in Côte d'Ivoire and France combined, and crêpes are like a culinary postcard to me. I have been making crêpes since my childhood with my "Maman" (my mom), my sisters, my aunts, and my cousins.”
Course Dessert
Cuisine French
Servings 8 - 10 crêpes


For the batter

  • 3 eggs
  • 1 cup flour
  • 1 ½ cups of milk
  • lemon zest, to taste
  • freshly grated nutmeg, to taste
  • freshly grated ginger, to taste
  • 3 Tbsp. butter + extra to coat pan
  • 1 Tbsp. sugar
  • 1 pinch salt
  • 1 tsp. vanilla extract

For the filling

  • 12 Tbsp. butter
  • 1 cup brown sugar
  • 4 Tbsp. vanilla extract
  • 4 Tbsp. rhum, to taste
  • 3-4 20 oz. cans pineapple chunks
  • 2-4 rosemary sprigs, to taste

For topping

  • raspberry syrup
  • confectioners sugar
  • strawberries
  • coconut flakes


  • Make your crêpe batter by mixing all the ingredients. Refrigerate the batter for 30 minutes to two hours. While the batter refrigerates, you can prep the filling and toppings of your choice. This may require a cooking partner to help with multitasking.
  • For the filling, start by melting the butter in a skillet. Once the butter melts fully, add sugar and stir. Add the vanilla extract and stir. Let it cook for a few minutes to thicken a little before adding the rhum. Once rhum is added, add the pineapple chunks and some rosemary sprigs. Let it cook on medium heat, stirring often to coat all the chunks very well. Remove when the pineapple is golden brown and still soft. Set aside to fill and roll your crêpes and reserve some as topping.
  • To make the crêpes, use a regular pan and set heat to medium-low. Grease the pan well with butter in between each crêpe to ensure crispy edges and easier flipping. Cook each side for 1-2 minutes.
  • To fill a crêpe, add a line of the pineapple filling to down the center, and add raspberry syrup or additional toppings. Use a burrito-rolling technique to close the crêpe. Top each crêpe with extra pineapple topping, confectioner’s sugar, raspberry syrup, sliced strawberries, and coconut flakes as desired. 
Keyword Crêpes
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