TROPICAL FRUIT CREPES WITH VANILLA BEAN AND RUM BUTTER SAUCE
Categories Rum Mixer Citrus Egg Fruit Dessert Tropical Fruit Vanilla Summer Anniversary Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Philani Ngwenya
[email protected]Overall, I thought these crepes were pretty good. I would make them again, but I would probably try a different recipe for the crepes themselves.
Nikola Boskovic
[email protected]I had some trouble getting the crepes to flip properly, but they still tasted good.
Sabibur Rahman
[email protected]I found the crepes to be a bit too thick, but the filling and sauce were delicious.
Jabulane Nkambule
[email protected]These crepes were absolutely delicious! I will definitely be making them again.
Cumpian Garcia
[email protected]I've made these crepes several times now and they're always a hit. They're the perfect breakfast or brunch dish.
Namujjuzi Mariam
[email protected]I love the combination of flavors in these crepes. The tropical fruit filling is perfectly complemented by the vanilla bean and rum butter sauce.
Abdul Malik Sagar
[email protected]These crepes were easy to make and turned out great! The sauce was especially delicious.
Ruqia Farooq
[email protected]I made these crepes for a brunch party and they were a huge success! Everyone loved them, especially the sauce. I will definitely be making them again.
Jazzlynn Partridge
[email protected]These crepes were so delicious! The fruit filling was fresh and flavorful, and the sauce was rich and creamy. I would definitely recommend this recipe.
Rizwan Jalbani
[email protected]I followed the recipe exactly and the crepes turned out perfectly. The sauce was also very easy to make and added a delicious flavor to the crepes.
moushumi rahman
[email protected]These crepes were a hit with my family! The tropical fruit filling was sweet and tangy, and the vanilla bean and rum butter sauce was the perfect finishing touch. I will definitely be making these again.