Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce
Delicate crepes filled with a luxurious rum butter sauce and topped with fresh tropical fruits including pineapple, papaya, and mango. The crepes are enhanced with vanilla and dark rum, creating an elegant dessert with Caribbean flair.
Ingredients
- •1 cup whole milk
- •½ cup cornstarch
- •¼ cup all purpose flour
- •3 whole large eggs
- •3 tablespoons unsalted butter, melted
- •2 tablespoons sugar
- •1 tablespoon dark rum
- •1 teaspoon vanilla extract
- •¼ teaspoon coarse kosher salt
- •½ cup sugar
- •6 tablespoons unsalted butter
- •¼ teaspoon coarse kosher salt
- •3 tablespoons dark rum
- •2 tablespoons unsalted butter
- •1 cup fresh pineapple
- •½ whole vanilla bean
- •¼ cup sugar
- •¼ teaspoon coarse kosher salt
- •2 tablespoons fresh lime juice
- •1 cup papaya
- •1 cup mango
Cooking Instructions
- 1.
Combine all ingredients in blender. Blend until smooth. DO AHEAD: Crepe batter can be made 4 hours ahead. Cover and refrigerate. Reblend before using.
5 min
- 2.
Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared paper-towel-lined plate. Repeat with remaining batter, placing paper towels or parchment paper between crepes. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
30 min
- 3.
Using electric mixer, beat sugar, butter, and salt in medium bowl until fluffy, about 2 minutes. Gradually add rum and beat until well blended. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
5 min
- 4.
Melt butter in large nonstick skillet over medium-high heat. Add pineapple to skillet and scrape in seeds from vanilla bean; add bean. Add sugar and salt; stir until sugar dissolves and pineapple and pan juices are lightly browned, about 4 minutes. Stir in lime juice. Remove from heat. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
10 min
- 5.
Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil; warm crepes in oven until heated through, about 15 minutes. Place rum butter sauce mixture in small saucepan; heat over medium heat until melted and smooth, stirring occasionally. Rewarm tropical fruit mixture over medium heat, stirring occasionally, about 3 minutes. Stir in papaya and mango.
20 min
- 6.
Place 1 crepe on plate, browned side down. Spoon 2 teaspoons rum butter sauce over crepe, then fold crepe into quarters. Repeat with 2 more crepes on same plate. Spoon tropical fruit over. Repeat with remaining crepes, rum butter sauce, and tropical fruit, placing 3 crepes on each of 6 plates. Spoon any remaining rum butter sauce over crepes and serve.
10 min
