Anytime Grilled Fruit Crepes with Dark Rum and Brown Sugar Drizzle

Anytime Grilled Fruit Crepes with Dark Rum and Brown Sugar Drizzle

Fill the crepes with fruit you grill any time of year, rain or shine: grilling adds an extra layer of wonderful caramelized flavor to these dessert-breakfast-anytime crepes.

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Directions

  1. For the crepes: Combine the flour, sugar, salt and nutmeg in a medium bowl. Combine the eggs, milk, butter and vanilla extract in a separate bowl. Slowly whisk the egg mixture into the flour mixture until smooth. Let the batter stand at least 30 minutes or cover and refrigerate overnight.
  2. Heat an Anolon® Advanced Umber 9.5-Inch Nonstick Crepe Pan over medium heat. Whisk the batter and pour 1/4 cup into the crepe pan, tilting in all directions to evenly cover the bottom. Cook until the crepe is set and very lightly browned, about 1 1/2 minutes. Turn the crepe over and cook 20 seconds longer. Transfer the crepe to a plate and repeat with the remaining batter.
  3. Brush the fruit with melted butter. Heat an Anolon® Advanced Umber 11-Inch Deep Square Nonstick Square Grill Pan over medium heat. Add some of the fruit and grill in batches until the slices are well marked and tender, 4 minutes per side for the pineapple and mango, 2 minutes per side for the bananas. Cut the fruit into 1-inch pieces and combine in a bowl; mix well.
  4. Meanwhile to make the drizzle, combine the orange juice, rum and sugar in an Anolon® Advanced Umber 1 Qt. Saucepan over medium-high heat. Bring the mixture to a boil, reduce the heat to medium and simmer until syrupy and reduced to about 3/4 cup, 25-27 minutes. Remove from the heat and swirl in the butter until melted.
  5. To assemble: Place a crepe on a work surface and spoon some of the fruit in a line across the lower third. Roll the crepe up jellyroll style, being sure to fold in the ends. Repeat with the remaining crepes and fruit. To serve, place 2 filled crepes onto a plate and drizzle with the rum mixture then sprinkle with toasted coconut.

Ingredients

Crepes:

  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 4 large eggs, lightly beaten
  • 2 cups milk, at room temperature
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract

Fruit:

  • 2 tablespoons unsalted butter, melted
  • 1/2 fresh pineapple , peeled, halved lengthwise, cored, cut into 1/4-inch thick slices
  • 1 large mango, peeled, pitted, cut into 1/4-inch thick slices
  • 3 bananas, halved lengthwise then halved crosswise

Drizzle:

  • 1 1/2 cups orange juice
  • 1/2 cup dark rum
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon unsalted butter

Yield: 6 Servings