– Peel and core the pineapple. Slice the pulp, keep 3 round slices.

– Warm up the butter with sugar and stew the pineapple slices until they slightly caramelize.

- Beat the cream with the powdered sugar. Pour the liqueur into the custard, combine with the pineapple slices and mix.

– Put one tablespoon cream on each pancake and 2 pineapple round slices above.

- Roll the pancakes.

– Decorate with the fruit syrup and currant berries when serving.