Skip to main content
Recipes

Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce

By Sarah Tenaglia and Jill Silverman HoughPhotography by Mark Thomas
Image may contain Food Meal and Dish

Recipe information

  • Yield

    6 Servings

Ingredients

Crepes

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

Rum Butter Sauce:

1

/2 cup sugar

6

tablespoons (3/4 stick) unsalted butter, room temperature

1

/4 teaspoon coarse kosher salt

3

tablespoons dark rum

Tropical Fruit:

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)

Need to make a substitution?

Preparation

  1. For Crepes:

    Step 1

    Combine all ingredients in blender. Blend until smooth. DO AHEAD Crepe batter can be made 4 hours ahead. Cover and refrigerate. Reblend before using.

    Step 2

    Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared paper-towel-lined plate. Repeat with remaining batter, placing paper towels or parchment paper between crepes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

  2. For Rum Butter Sauce:

    Step 3

    Using electric mixer, beat sugar, butter, and salt in medium bowl until fluffy, about 2 minutes. Gradually add rum and beat until well blended. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

  3. For Tropical Fruit:

    Step 4

    Melt butter in large nonstick skillet over medium-high heat. Add pineapple to skillet and scrape in seeds from vanilla bean; add bean. Add sugar and salt; stir until sugar dissolves and pineapple and pan juices are lightly browned, about 4 minutes. Stir in lime juice. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

    Step 5

    Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil; warm crepes in oven until heated through, about 15 minutes. Place rum butter sauce mixture in small saucepan; heat over medium heat until melted and smooth, stirring occasionally. Rewarm tropical fruit mixture over medium heat, stirring occasionally, about 3 minutes. Stir in papaya and mango.

    Step 6

    Place 1 crepe on plate, browned side down. Spoon 2 teaspoons rum butter sauce over crepe, then fold crepe into quarters. Repeat with 2 more crepes on same plate. Spoon tropical fruit over. Repeat with remaining crepes, rum butter sauce, and tropical fruit, placing 3 crepes on each of 6 plates. Spoon any remaining rum butter sauce over crepes and serve.

Explore Bon AppétitFruit DessertDessertCrepePancakeRumPineappleFruitPapayaMangoStone FruitNut-FreeVegetarianBreakfast