Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce

Line plate with paper towel or parchment paper.

Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat.

Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom.

Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute.

Run spatula around crepe and invert onto prepared paper-towel-lined plate.

Repeat with remaining batter, placing paper towels or parchment paper between crepes.

DO AHEAD: Can be made 1 day ahead.

Cover and refrigerate.

Using electric mixer, beat sugar, butter, and salt in medium bowl until fluffy, about 2 minutes.

Gradually add rum and beat until well blended.

DO AHEAD: Can be made 1 day ahead.

Cover and refrigerate.

Melt butter in large nonstick skillet over medium-high heat.

Add pineapple to skillet and scrape in seeds from vanilla bean; add bean.

Add sugar and salt; stir until sugar dissolves and pineapple and pan juices are lightly browned, about 4 minutes.

Stir in lime juice.

Remove from heat.

DO AHEAD: Can be made 2 hours ahead.

Let stand at room temperature.

Preheat oven to 300°F.

Place crepe stack (with paper towels between crepes) on rimmed baking sheet.

Cover baking sheet with foil; warm crepes in oven until heated through, about 15 minutes.

Place rum butter sauce mixture in small saucepan; heat over medium heat until melted and smooth, stirring occasionally.

Rewarm tropical fruit mixture over medium heat, stirring occasionally, about 3 minutes.

Stir in papaya and mango.

Place 1 crepe on plate, browned side down.

Spoon 2 teaspoons rum butter sauce over crepe, then fold crepe into quarters.

Repeat with 2 more crepes on same plate.

Spoon tropical fruit over.

Repeat with remaining crepes, rum butter sauce, and tropical fruit, placing 3 crepes on each of 6 plates.

Spoon any remaining rum butter sauce over crepes and serve.