Recipe

Tropical Fruit Crepes With Vanilla Bean And Rum Butter Sauce Recipe

Add Step-by-Step Photos	Andah / All my dishes 1 year, 10 months ago This dessert needs some last-minute assembly, so appoint a helper or line up the components to make it all go smoothly. Prep:2030m Cook:30m Servings:6	Andah
	bon appetit

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Ingredients

Crepes

1 cup whole milk

1/2 cup cornstarch

1/4 cup all purpose flour

3 large eggs

3 tablespoons unsalted butter, melted

2 tablespoons sugar

1 tablespoon dark rum

1 teaspoon vanilla extract

1/4 teaspoon coarse kosher salt

Rum butter sauce

1/2 cup sugar

6 tablespoons (3/4 stick) unsalted butter, room temperature

1/4 teaspoon coarse kosher salt

3 tablespoons dark rum

Tropical fruit

2 tablespoons (1/4 stick) unsalted butter

1 cup 3/4-inch cubes peeled fresh pineapple

1/2 vanilla bean, split lengthwise

1/4 cup sugar

1/4 teaspoon coarse kosher salt

2 tablespoons fresh lime juice

1 cup 3/4-inch cubes peeled seeded papaya (from about 1 large)

1 cup 3/4-inch cubes peeled pitted mango (from about 1 large)

Directions

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.

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