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Tropical fruit crepes with vanilla bean and rhum butter sauce

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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