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Prep Time - 1 hour Yields - 10 servings
Comment - This dish is not too sweet, light and refreshing.
1 1/2 c. All Purpose Flour 1 1/2 c. Whole Milk 2 Large Eggs 1 Tbsp. Sugar Zest of one orange Pinch of Nutmeg Pinch of Salt
4 yellow tomatoes (diced) 4 kiwis (diced)
1 c. Spiced Rum 1/2 c. Orange Juice 1 c. Sugar Pinch of salt
3 c. Heavy Whipping Cream 1 tsp. Powdered Sugar 1 Tbsp. Fresh Mint (chopped) Pinch of Cinnamon
Crepe In a large mixing bowl, combine; milk, eggs, sugar, salt, nutmeg and orange zest. Slowly sift in flour and mix thoroughly. Heat a medium sauté pan on high heat and spray with pan coating. Ladle 3 oz. crepe batter, while turning the pan to form a thin coating. Cook for 30 seconds, flip then cook for an additional 5 seconds.
Sauce In a medium sauce pan, heat rum, orange juice and sugar. Bring to a boil and slowly incorporate the butter.
Filling In a medium sauce pan, on high heat, sauté yellow tomatoes and kiwi. Add 4 oz. of sauce and simmer for 1 minute.
Chantilly Whip heavy cream; add powdered sugar, fresh mint and cinnamon.
Place the filling inside the crepe and fold into a triangle. Drizzle sauce and spoon Chantilly over the top. Garnish with fresh mint leaves and orange zest.