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Fruit-Filled Crepes with Vanilla Rum Butter Sauce
Desserts
Date: February 17, 2016

Ingredients 1-7 and instruction steps 1-8 are for the crepes

Ingredients 8-19 and instruction steps 9-14 are for the filling

Ingredients:
  • 2 large eggs
  • ¾ cup milk
  • ½ cup water
  • 1 cup all-purpose flour (125 grams)
  • ¼ teaspoon salt
  • 3 tablespoons melted unsalted butter (room temp)
  • Oil or butter for coating pan
  • 3 bananas, sliced
  • 2 tablespoons. butter
  • 2-3 tablespoons brown sugar
  • ¼ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ vanilla bean slit lengthwise
  • 2 tablespoon golden rum
  • Juice of ½ lime
  • 1-2 teaspoons lime zest
  • ½ cup raspberries
  • ½ cup apricot jam
  • ½ cup bittersweet chocolate fudge sauce
Preparation Steps:
  1. Place milk, water, salt and eggs into a Vitamix/blender and secure lid.
  2. If using a VitaMix, select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 4 or 5, blending for 5-10 seconds.
  4. Remove the lid and add flour. Pulse 3-4 times until mixed.
  5. Add butter and pulse 3-4 times. Chill mixture for at least one hour.
  6. Heat a crepe pan over medium heat; add oil or butter to coat.
  7. Pour ¼ cup of batter into the center of the pan and swirl to spread evenly, pouring off any excess.
  8. Cook for approximately 1-1/2 minutes, until underside is pale and golden; flip and cook for another 30 seconds.
  9. Melt butter over low heat and sauté bananas for approximately 1 minute.
  10. Stir in sugar, salt, nutmeg, and seeds from vanilla bean.
  11. Stir in rum, lime juice and lime zest.
  12. Add the raspberries and sauté lightly.
  13. Spread a warm crepe with apricot jam, then fill with fruit mixture.
  14. Fold crepe; place on a plate drizzled with fudge sauce; sprinkle with powdered sugar; garnish with fresh mint.
Notes:

Yield: 6-8 servings

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