Start by making the pancakes. In a bowl, whisk together the flour, salt, egg and milk to produce a smooth pancake batter. Before frying the pancakes, whisk in the lime zest, caster sugar and melted butter. To cook the pancakes, heat up a large, non-stick pan and add in a little oil or butter. Pour a ladle of the pancake mixture into the pan and swirl around to coat the base of the pan. Cook the pancake for a minute or so, and then turn around onto the opposite side and continue to cook for a minute. Turn the pancake out onto a plate and repeat the same process with the remaining batter. This recipe makes 10-12 large pancakes. When the pancakes are cooked you can start making the sauce for the crepes. Start preparing the sauce next. In a large pan, melt the butter and sugar together and add the pineapple wedges to the pan. Cook together until the pineapple caramelizes. Remove the pineapple from the pan and the pineapple juice, lime juice and zest, the remaining tablespoon of sugar and 3 tablespoons of the alcohol. Heat gently till the mixture begins to bubble, and then turn down the heat. Place one pancake into the pan, cover with the sauce, and then fold in half twice. Place the folded pancake to one side of the pan, then repeat the same process with the remaining pancakes. When you are ready to serve, place a pancake into each serving plate and spoon over the pineapple sauce from the pan. Top with the caramelized pineapple wedges. Quickly, pour the remaining alcohol into a ladle, and heat over a flame on the cooker hob. When the alcohol is very hot, catch it alight so that it flames. Quickly pour the flaming alcohol over the hot crepes and garnish with a little lime zest and mint leaves. Serve immediately.