Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce

Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce
Photo by Mark Thomas

Ingredients

  • 2 tablespoons fresh lime juice
  • 2 tablespoons unsalted butter
  • 1 cup whole milk
  • ¼ teaspoon coarse kosher salt
  • 1 cup 3/4-inch cubes peeled pitted mango
  • 1 tablespoon dark rum
  • 3 tablespoons unsalted butter
  • + 14 more ingredients
    • 3 tablespoons dark rum
    • ¼ teaspoon coarse kosher salt
    • 2 tablespoons sugar
    • ¼ teaspoon coarse kosher salt
    • ¼ cup all purpose flour
    • ½ vanilla bean
    • 1 cup 3/4-inch cubes peeled seeded papaya
    • ½ cup cornstarch
    • ½ cup sugar
    • 1 teaspoon vanilla extract
    • 6 tablespoons unsalted butter
    • ¼ cup sugar
    • 3 large eggs
    • 1 cup 3/4-inch cubes peeled fresh pineapple

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 tablespo...

View full recipe at Epicurious

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