The ingredients you'll need for the crepes are:
● 1/4 teaspoon coarse Kosher salt
● 1/2 cup cornstarch
● 1/4 cup all-purpose flour
● 1 teaspoon vanilla extract
● 1 tablespoon dark rum
● 2 tablespoons sugar
● 3 tablespoons unsalted butter, melted
● 1 cup whole milk
● 3 large eggs
For the rum butter sauce, you'll need:
● 3 tablespoons dark rum
● 6 tablespoons unsalted butter
● 1/4 teaspoon coarse Kosher salt
● 1/2 cup sugar
The tropical fruit mix will require:
● 1/4 cup sugar
● 1/4 teaspoon coarse Kosher salt
● 2 tablespoons unsalted butter
● 1/2 vanilla bean, cut lengthwise
● 1 cup pineapple cubes
● 2 tablespoons fresh lime juice
● 1 cup papaya cubes
● 1 cup pitted mango cubes
For the crepes:
● combine all ingredients in a blender
● line a plate with parchment paper
● heat 9-inch skillet over medium heat, add 2 tablespoons of crepe batter, swirl the batter all around the skillet bottom, cook for about 1 minute
● remove crepe and place on parchment paper
● repeat with remaining crepe batter
For the rum sauce:
● beat sugar, butter, and salt with mixer until thoroughly blended and fluffy
● add rum and beat again, until well blended
For the tropical fruit:
● melt butter in large skillet
● add pineapple and vanilla bean, with sugar and salt. Stir until sugar is dissolved and pineapple is slightly browned.
● stir in lime juice, and remove from heat
● preheat oven to 300 degrees. Place crepe stack on rimmed baking sheet, and cover with foil. Warm crepes for about 15 minutes.
● place rum butter sauce in saucepan, heat on medium until melted and smooth
● re-warm tropical fruit mixture for about 3 minutes, then stir in papaya and mango
● place a crepe on plate with browned side facing down, spoon on 2 teaspoons rum butter sauce, fold crepe into quarters
● repeat the process with 2 more crepes on the same plate
● repeat with remaining ingredients, placing 3 crepes on each of 6 different plates.
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