Tropical Fruit Crepes With Vanilla Bean And Rum Butter Sauce
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
58
Sourness
34
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Whole Milk1 cup
Cornstarch1 cup
All-Purpose Flour3 large
Egg2 tbsps
Unsalted Butter (1/4 stick)1 cup
Sugar1 tsp
Vanilla Extract1 tsp
Coarse Kosher Salt2 tbsps
Lime Juice (fresh)Directions:
1
For crepes: Combine all ingredients in blender
2
Blend until smooth
3
DO AHEAD: Crepe batter can be made 4 hours ahead
4
Cover and refrigerate
5
Reblend before using
6
Line plate with paper towel or parchment paper
7
Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat
8
Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom
9
Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute
10
Run spatula around crepe and invert onto prepared paper-towel-lined plate
11
Repeat with remaining batter, placing paper towels or parchment paper between crepes
12
DO AHEAD: Can be made 1 day ahead
13
Cover and refrigerate
14
Combine all ingredients in blender
15
Blend until smooth
16
DO AHEAD: Crepe batter can be made 4 hours ahead
17
Cover and refrigerate
18
Reblend before using
19
Line plate with paper towel or parchment paper
20
Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat
21
Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom
22
Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute
23
Run spatula around crepe and invert onto prepared paper-towel-lined plate
24
Repeat with remaining batter, placing paper towels or parchment paper between crepes
25
DO AHEAD: Can be made 1 day ahead
26
Cover and refrigerate
27
For rum butter sauce: Using electric mixer, beat sugar, butter, and salt in medium bowl until fluffy, about 2 minutes
28
Gradually add rum and beat until well blended
29
DO AHEAD: Can be made 1 day ahead
30
Cover and refrigerate
31
Using electric mixer, beat sugar, butter, and salt in medium bowl until fluffy, about 2 minutes
32
Gradually add rum and beat until well blended
33
DO AHEAD: Can be made 1 day ahead
34
Cover and refrigerate
35
For tropical fruit: Melt butter in large nonstick skillet over medium-high heat
36
Add pineapple to skillet and scrape in seeds from vanilla bean; add bean
37
Add sugar and salt; stir until sugar dissolves and pineapple and pan juices are lightly browned, about 4 minutes
38
Stir in lime juice
39
Remove from heat
40
DO AHEAD: Can be made 2 hours ahead
41
Let stand at room temperature
42
Preheat oven to 300°F
43
Place crepe stack (with paper towels between crepes) on rimmed baking sheet
44
Cover baking sheet with foil; warm crepes in oven until heated through, about 15 minutes
45
Place rum butter sauce mixture in small saucepan; heat over medium heat until melted and smooth, stirring occasionally
46
Rewarm tropical fruit mixture over medium heat, stirring occasionally, about 3 minutes
47
Stir in papaya and mango
48
Place 1 crepe on plate, browned side down
49
Spoon 2 teaspoons rum butter sauce over crepe, then fold crepe into quarters
50
Repeat with 2 more crepes on same plate
51
Spoon tropical fruit over
52
Repeat with remaining crepes, rum butter sauce, and tropical fruit, placing 3 crepes on each of 6 plates
53
Spoon any remaining rum butter sauce over crepes and serve
54
Melt butter in large nonstick skillet over medium-high heat
55
Add pineapple to skillet and scrape in seeds from vanilla bean; add bean
56
Add sugar and salt; stir until sugar dissolves and pineapple and pan juices are lightly browned, about 4 minutes
57
Stir in lime juice
58
Remove from heat
59
DO AHEAD: Can be made 2 hours ahead
60
Let stand at room temperature
61
Preheat oven to 300°F
62
Place crepe stack (with paper towels between crepes) on rimmed baking sheet
63
Cover baking sheet with foil; warm crepes in oven until heated through, about 15 minutes
64
Place rum butter sauce mixture in small saucepan; heat over medium heat until melted and smooth, stirring occasionally
65
Rewarm tropical fruit mixture over medium heat, stirring occasionally, about 3 minutes
66
Stir in papaya and mango
67
Place 1 crepe on plate, browned side down
68
Spoon 2 teaspoons rum butter sauce over crepe, then fold crepe into quarters
69
Repeat with 2 more crepes on same plate
70
Spoon tropical fruit over
71
Repeat with remaining crepes, rum butter sauce, and tropical fruit, placing 3 crepes on each of 6 plates
72
Spoon any remaining rum butter sauce over crepes and serve