Serves 6

• Diced Carrot ¼” 6 fl oz
• Brown Sugar 3 fl oz
Crepe Ingredients
• All Purpose Flour 2 cups
• Unsalted Butter, Melted, Cooled 1 fl oz
• Whole Milk 2 cup
• Grated Carrot or Carrot Juice 3 fl oz
• Chambord 2 fl oz
• Large Eggs 2 each
• Vanilla Bean ½ each
• Powdered Confectioner’s Sugar 3 fl oz
• Salt pinch
• Non-Stick Spray as needed

Crepe Method
Combine flour, powdered sugar, and salt in a large mixing bowl, mix.
Combine melted butter, milk, eggs, grated carrot and vanilla in a second mixing bowl, using a wire whisk- Mix well.
Add liquid mixture into dry mixture a little at a time until well blended, dissolving all lumps. Refrigerate.

Lightly spray a 6” non-stick pan with non-stick spray and place over medium heat. Ladle 1.5 fl oz of batter into pan and swirl to cover entire pan.

Cook until golden (about 30 seconds), flip over crepe and cook an additional 15 seconds.
Place cooked crepes on parchment paper to cool, reserve.

Haupia Filling Ingredients
• Coconut Milk 2 cups
• Sugar 3 fl oz
• Cornstarch 2.5 fl oz
• Water 3 fl oz

Haupia Method
Bring coconut milk and sugar to a slow simmer in a sauce pot.
Mix the cornstarch and water, slowly whisk into the coconut milk, until thick. Remove and pour into deep dish to cool. Refrigerate.
Haupia Crepe Method
Place a dollop of haupia onto the prepared crepe, fold into half, then half again forming a triangle shape.
Continue to assemble 12 crepes.
In a large sauté pan, heat butter, add in sugar and fresh fruit, deglaze with Chambord and add in your prepared crepes to heat.
Place heated crepes onto plate and top with fruit sauce.

Carrot Macadamia Nut Relish
Over medium heat, add in 1 oz of butter; add in ¼” diced carrots, sauté for 2 minutes (carrots should be tender).
Add in rough chopped macadamia nuts and continue to cook until caramelized. Top crepes with relish, enjoy!
ALOHA!