Prep Time - 1 hour
Yields - 10 servings
Comment - This dish is not too sweet, light and refreshing.
Ingredients
Crepes
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
Filling
4 yellow tomatoes (diced)
4 kiwis (diced)
Sauce
1 c. Spiced Rum
1/2 c. Orange Juice
1 c. Sugar
Pinch of salt
Chantilly
3 c. Heavy Whipping Cream
1 tsp. Powdered Sugar
1 Tbsp. Fresh Mint (chopped)
Pinch of Cinnamon
Method
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.
Presentation
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.
