Pineapple and spice stuffed pancake

Mix the flour and 50 g of sugar in a bowl. Dig and break the eggs in the center. Gradually add the flour while whisking. Pour the milk in several times, add the nutty butter. Rest for 30 minutes at room temperature.

Peel the pineapple, cut into slices and cut into pieces. Brown them in a pan with 50 g of sugar and the seeds of the vanilla pods. Reserve the pods.
Prepare a blond caramel with the remaining sugar and 2 tablespoons water. Remove from heat and add the butter. Place the pineapple pieces in the pan. Add spices, dried fruits and orange juice. Cook for 10 minutes over low heat.

Cook the pancakes in a large, very hot oiled skillet. Garnish with pineapple and dried fruit.
Close the pancake pancakes with ½ vanilla pod. Arrange them with spice and orange sauce and serve immediately.