Taste of Caribe Royale – Guava Cream Crêpes with Tropical Salsa
Who doesn’t love a delicious crêpe? These ultra-thin folded pancakes are most often associated with France, where they are made with buckwheat and served as savory entrées in fine restaurants, and also slathered with sweet toppings at roadside stands. According to French folklore, crêpes were created by accident, when a housewife spilled porridge from a kettle onto a hot cooking stone. However, they began, they are a cause for celebration: France has been celebrating Le Jour des Crêpes (“the day of crêpes”) on the 2nd of February since the year 472!
Crêpes are so versatile — you can whip up a batch and use them for dinner, filled with chicken, ham and cheese. Use the rest to make some sweet ones to delight your family. Dessert crêpes are often served filled with jam, melted chocolate, or ice cream — but don’t stop there! Top your crêpe with a drizzle of Nutella, maple syrup, fresh fruit, or whipped cream. You can even make a DIY crêpe bar so each family member can customize their personal crêpes.
Here at Caribe Royale, we love experimenting with crêpes, and on today’s Taste of Caribe Royale, our Executive Pastry Chef Joshua Cain shares his version, stuffed with guava paste and cream cheese and topped with a tropical salsa. Join Joshua for a cooking lesson from one of our two-bedroom villas, which comes with a fully equipped kitchen, so you can unleash your inner chef. Crepes are fun and easy to make, and you might just discover a new family tradition!
- 5 cups Milk
- ½ cup Sugar
- 10 eggs
- 4 cups All Purpose Flour
- ¾ cup Melted Butter
- ½ cup Grand Marnier liqueur
- 1 teaspoon Salt
- 1 tablespoon Melted Butter
- 1 cup Whipped Cream Cheese
- 1 cup Guava Paste
- 1 cup Diced Pineapple
- 1 cup Diced Mango
- 1 cup Diced Guava
- 2 tablespoons Fresh Mint, minced
- Stand Mixer
- Mixing Bowl
- Crepe Pan or Non-Stick Pan
- Warm milk to 120 F on stovetop.
- Blend sugar, flour and salt together in a bowl.
- Add in eggs and warm milk and whisk together.
- Add Grand Marnier to melted butter.
- Continuously mix the batter while and slowly adding in the butter/liquor mix.
- Let the batter rest overnight to eliminate bubbles.
- Melt butter in a crêpe pan or non-stick pan over medium-high heat.
- Ladle in the batter and swirl it around the pan to make a really thin pancake.
- Flip the shells and then reserve and let cool.
- Cut the guava paste into 3 inch by 1 inch slices.
- Spread whipped cream cheese on each crêpe, then top with three Guava Paste strips.
- Fold the crêpe around the filling.
- Heat the crêpes on a nonstick pan over medium heat to warm the filling.
- For the topping, combine the diced mango, pineapple and guava with the minced fresh mint.
- Top the warmed crêpes with the fruit salsa and serve.