Mini Crepes with Vanilla Cream and Pineapple

Separate the egg yolks and whites. Melt 1 tablespoon of butter. Pour the milk into the flour and start mixing with an electric mixer, adding a pinch of salt, a pinch of baking powder, and 1 teaspoon of granulated sugar. Then add in the egg yolks and melted butter. Whip the egg whites to stiff peaks and gently fold them into the mixture. Melt a little butter in a large saucepan. Place a spoonful of the mixture in it to make a small crepe and cook for 1 minute. Then flip it over and cook for another 30-40 seconds. Cook 6-7 crepes at a time this way, adding butter to the pan when needed.

 In a saucepan, melt a generous spoonful of granulated sugar; add the crepes and let them absorb flavor for 10 seconds, then flip them over for 5 more seconds. Whip the cream with 1 tablespoon of powdered sugar, the mascarpone, and the seeds of the vanilla bean until you get a soft cream. Cut up the pineapple into chunks. Heat 1/4 cup of sugar in a saucepan; when it begins to brown, add the juice of 1 lemon and the rum, let it evaporate, and cook for 1 minute. Remove the pan from heat and stir in the pineapple so it absorbs the flavor. In dessert cups, arrange 2-3 crepes, 1 spoonful of vanilla cream, and the pineapple. Garnish with coconut flakes and mint leaves.