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1
Make the crepes: Combine the milk, egg, flour, cocoa powder, confectioners' sugar, 1 tablespoon melted butter, the vanilla and salt in a blender; pulse until smooth.
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2
Lightly brush a 10-inch nonstick skillet with some of the remaining melted butter; set over medium heat.
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3
Pour in 1/2 cup batter and swirl to coat the bottom of the pan; cook until almost set, about 4 minutes.
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4
Flip with a rubber spatula and cook until set, about 2 more minutes.
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5
Transfer to a baking sheet and let cool.
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6
Brush the skillet with more butter and repeat with the remaining batter to make 3 crepes.
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7
Make the filling: Preheat the oven to 375 degrees F. Spread the coconut on a baking sheet and bake until toasted, about 10 minutes; let cool.
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8
Beat the butter, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until smooth.
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9
Spread on the crepes, leaving a 1/2-inch border.
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10
Sprinkle with the coconut.
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11
Starting about 1 1/2 inches from the bottom of each crepe, arrange the kiwi, mango and raspberries in horizontal strips.
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12
Fold the crepes over the fruit to cover, then tightly roll up.
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13
Chill until firm, about 1 hour.
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14
Cut the crepe rolls into pieces.
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15
Thin the dulce de leche with 1 tablespoon water; serve on the side.
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16
Photograph by Kang Kim
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17
What do you think this rolled crepe should be called?
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18
Let us know; you must use the entry form in order to be considered.
