Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce Recipe

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Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce
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Ingredients
21
Count
Nutrition
1379
Calories
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Ingredients:

Directions:

  1. For crepes: Combine all ingredients in blender. Blend until smooth. DO AHEAD: Crepe batter can be made 4 hours ahead. Cover and refrigerate. Reblend before using.
  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.
  3. For rum butter sauce: 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.
  4. For tropical fruit: 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.
  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.
  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1378.84 Kcal (5773 kJ)
Calories from fat 1173.09 Kcal
% Daily Value*
Total Fat 130.34g 201%
Cholesterol 433.02mg 144%
Sodium 222.09mg 9%
Potassium 277.13mg 6%
Total Carbs 45.74g 15%
Sugars 29.56g 118%
Dietary Fiber 1.6g 6%
Protein 7.15g 14%
Vitamin C 28.9mg 48%
Vitamin A 1.6mg 53%
Iron 0.6mg 3%
Calcium 116.3mg 12%
Amount Per 100 g
Calories 388.74 Kcal (1628 kJ)
Calories from fat 330.73 Kcal
% Daily Value*
Total Fat 36.75g 201%
Cholesterol 122.08mg 144%
Sodium 62.62mg 9%
Potassium 78.13mg 6%
Total Carbs 12.89g 15%
Sugars 8.33g 118%
Dietary Fiber 0.45g 6%
Protein 2.02g 14%
Vitamin C 8.1mg 48%
Vitamin A 0.4mg 53%
Iron 0.2mg 3%
Calcium 32.8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.1
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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