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.

Arrange folded crepes on dessert plates. Spoon sauce over crepes. Sprinkle with nuts and coconut. Garnish with fresh strawberries, if desired. Makes 4 servings.

Prepare and fold the crepes as above. Stack them with waxed paper between the layers. Store in an airtight container in the refrigerator for up to 2 days, or freeze them for up to 4 months. If frozen, thaw the crepes for 1 hour. Place the crepes in a single layer on lightly greased baking sheets. Warm in a 300 degree F. oven for 10 to 15 minutes or until heated through. Prepare sauce and serve as above.