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Ingredients

4 Eggs
1 1/2 cup Milk
1 1/2 cup Flour
1/8 tsp. Salt
1 tsp. Sugar
2 tsp. Butter, melted
2 tsp. Butter
1 tsp. Brown sugar
1 tsp. Granulated sugar
2 - 3 oz. Dark Rum
2/3 cup Papaya, peeled, seeded, diced
2/3 cup Mango, peeled, seeded, diced
1/3 cup Tart apple, peeled and diced
1/3 tsp. Ground cinnamon
Squeeze of fresh lemon juice
1/4 tsp. Lemon or lime zest
1/4 cup Orange juice juice
1 cup Lightly sweetened whipped cream
1/4 cup Toasted sliced almonds
Confectioner's sugar to garnish
Mint sprigs to garnish

Method
Prepare crepe batter by whisking eggs and milk together. Sift flour, salt and sugar into a separate mixing bowl. Incorporate egg/milk mixture into dry ingredients and mix well breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2-3 hours.

To cook crepes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Pour in 2-3 tablespoons of batter and swirl to evenly spread batter in pan. Cook for approximately one minute or until batter is set. Flip crepe and cook until lightly golden brown. Slide crepe from pan. Repeat until all the batter is used and reserve cooked crepes, keeping warm. Melt butter in a medium saute pan. Add apple, sugars, cinnamon, zest and orange juice juice, saute briefly. Remove pan from heat and add rum.

Carefully return pan to heat as rum may flame. Simmer for one minute. Cook until sauce thickens slightly. Add papaya and mango, heat through.. Fold crepes and place on serving plates. Top with papaya mango mixture. Garnish with with whipped cream and toasted almonds.

Dust with Confectioner's sugar and add mint sprigs.

Makes 4-6 Servings