tropical fruit crepes with vanilla bean and rum butter sauce
From andah 16 years ago
- 30 minutes to make
- Serves 6
This dessert needs some last-minute assembly, so appoint a helper or line up the components to make it all go smoothly.
Ingredients
- crepes shopping list
- 1 cup whole milk shopping list
- 1/2 cup cornstarch shopping list
- 1/4 cup all purpose flour shopping list
- 3 large eggs shopping list
- 3 tablespoons unsalted butter, melted shopping list
- 2 tablespoons sugar shopping list
- 1 tablespoon dark rum shopping list
- 1 teaspoon vanilla extract shopping list
- 1/4 teaspoon coarse kosher salt shopping list
- rum butter sauce shopping list
- 1/2 cup sugar shopping list
- 6 tablespoons (3/4 stick) unsalted butter, room temperature shopping list
- 1/4 teaspoon coarse kosher salt shopping list
- 3 tablespoons dark rum shopping list
- Tropical fruit shopping list
- 2 tablespoons (1/4 stick) unsalted butter shopping list
- 1 cup 3/4-inch cubes peeled fresh pineapple shopping list
- 1/2 vanilla bean, split lengthwise shopping list
- 1/4 cup sugar shopping list
- 1/4 teaspoon coarse kosher salt shopping list
- 2 tablespoons fresh lime juice shopping list
- 1 cup 3/4-inch cubes peeled seeded papaya (from about 1 large) shopping list
- 1 cup 3/4-inch cubes peeled pitted mango (from about 1 large) shopping list
How to make it
- For crepes:
- Combine all ingredients in blender. Blend until smooth. DO AHEAD Crepe batter can be made 4 hours ahead. Cover and refrigerate. Reblend before using.
- 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.
- For rum butter sauce:
- 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.
- For tropical fruit:
- 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.
- 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.
- 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.
People Who Like This Dish 6
- sunflower48386 White Lake, MI
- gingerlea Tampa, FL
- choclytcandy Dallas, Dallas
- shellyh430 East Bernstadt, KY
- dophad La Crosse, WI
- winkaway Nowhere
- zanna MOUNT CLEMENS, MI
- andah Binan, PH
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The Rating
Reviewed by 3 people-
Sounds absolutely DELICIOUS!!!!!!!!!
gingerlea
in Tampa loved it
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This looks great. thanks for sharing.
choclytcandy
in Dallas loved it
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