Stir-Fry of Tropical Fruits in Spiced Crêpes

This recipe serves:  12

3 tablespoons canola oil or grapeseed oil
1 carambola (star fruit),thinly sliced and cut into quarters
1/4 pineapple, peeled and diced
1 cup watermelon, peeled, seeded and diced
1 banana,peeled and cut into small cubes, (BEST done at last moment!)
3 tablespoons spiced rum
1 cup apple cider (or juice)
juice of one lemon
1/2 cup honey
3 eggs,beaten
1 cup skim milk
1 cup flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 tablespoons canola oil
For the stir-fry:

1. Heat 3 tablespoons of the cooking oil in a large skillet or wok. When the oil is hot, add the fruits and allow them to just soften, about 2 minutes. Now add the rum, cider, lemon juice and honey. Allow the fruit to just get soft and then remove all of the fruit with a slotted spoon to a mixing bowl.

2. Reduce the remaining liquid until syrupy. Strain it into a small saucepan. Keep warm. (If this mixture gets too thick, just whisk in a tiny bit more cider.) Reserve.

For the crêpes:

1. Whisk the eggs and milk together in a large bowl. Beat in the flour, salt, cinnamon, cloves and oil. Reserve.

To serve:

1. Makes crêpes in the usual way.

2. Spoon some of the warmed fruit compote into 1 quadrant of each crêpe. Fold the crêpe in half and then spoon fruit into another quadrant.

3. Serve 2 crêpes per person on plates or in shallow soup plates and then with a spoon drizzle some of the warm fruit syrup over the folded crêpe.

Serving Size: 2 crêpes with fruit

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