Sliced papaya and mango are coated in a rich caramel sauce then rolled in lacy crepes. The dish is topped with a powered sugar and a sprig of zippy mint.
Gwen Walters is a chef and food writer. She contributes regularly to Phoenix magazine, Edible Phoenix, Cooking Light, and Sunset, among other publications. She's also the author of nearly half a dozen cookbooks, including the award-winning The Cool Mountain Cookbook, and teaches cooking classes across the country.