To make THE crêpes
1. Place the milk, flour, eggs, melted butter, and salt in a blender and purée until smooth. Let the batter rest for 30 minutes at room temperature, or overnight in the refrigerator, in an airtight container.

2. Lightly coat a small nonstick pan or crêpe pan with cooking spray and place over medium-low heat.

3. Swirl a scant 1/4 cup (2 fluid ounces) of batter around bottom of the pan, then return the pan to the heat to cook. Watch for tiny pinhole bubbles to break on the surface. Flip when the edges turn golden brown, about 2 minutes. Shake the pan to loosen the crêpe or use a small spatula.

4. Cook the other side until golden brown, about another minute. Remove the crêpe and reheat the pan before adding more batter. Re-coat with cooking spray after every other crêpe, and occasionally stir the batter. The crêpes can be made a day or two in advance and can be frozen for up to a month. Store each crêpe in between parchment or wax paper, wrap the stack of crêpes with plastic wrap, and place in a resealable plastic bag before freezing.

To make the filling
1. Stir the sugar and water together in a small, high-sided saucepan. Cook over medium-high heat, without further stirring, until the sugar is golden brown, about 4 to 6 minutes. Swirl the pan toward the end to promote even coloring. Remove from the heat.

2. Slowly pour the apricot nectar into the hot caramel, a little at a time, to avoid splattering.

3. Return the pan to the heat and cook, stirring constantly, until the nectar dissolves into the caramel, about 2 minutes. Remove from the heat, stir in the butter, and let cool slightly. You can make the filling up to this point 1 day in advance. Store covered in the refrigerator. When ready to serve, gently stir in the mango and papaya slices.

To serve
1. Place a crêpe on a dessert plate. Top with 1 tablespoon of sauce and a slice of papaya and mango.

2. Roll up the crêpe and drizzle with a little more fruit syrup. Garnish with a dollop of whipped cream. Sprinkle with powdered sugar and add a sprig of mint. Serve 2 crêpes per person.

Recipe © 2002 Gwen Walters. All rights reserved.
© 1999–2008 Leite's Culinaria, Inc. All rights reserved. Terms of use.