Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce

Name: Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce
Yield: 6 Servings
Ingredients: 1 cup whole milk; 1/2 cup cornstarch; 1/4 cup all purpose flour; 3 large eggs; 3 tablespoons unsalted butter, melted; 2 tablespoons sugar; 1 tablespoon dark rum; 1 teaspoon vanilla extract; 1/4 teaspoon coarse kosher salt; 1/2 cup sugar; 6 tablespoons (3/4 stick) unsalted butter, room temperature; 1/4 teaspoon coarse kosher salt; 3 tablespoons dark rum; 2 tablespoons unsalted butter; 1 cup 3/4-inch cubes peeled fresh pineapple; 1/2 vanilla bean, split lengthwise; 1/4 cup sugar; 1/4 teaspoon coarse kosher salt; 2 tablespoons fresh lime juice; 1 cup 3/4-inch cubes peeled seeded papaya (from about 1 large); 1 cup 3/4-inch cubes peeled pitted mango (from about 1 large)

By Sarah Tenaglia and Jill Silverman HoughPhotographer Mark Thomas

April 6, 2008

Recipe notes