Directions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| 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.
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