Stir together the Bonne Maman Caramel Spread, fruit juice and 2tsp lime juice with 2tbsp water.
Put all the fruit in a bowl and stir in 2-3tbsp of the caramel sauce.
Whisk together the batter ingredients until smooth.
Heat an 18-20cm non-stick pan and brush lightly with melted butter.
Ladle in 50-60ml of batter and tilt the pan so that the batter forms a large pancake. Cook until the surface is covered with bubbles then flip over and cook for a further 1min. Tip on to a plate. Continue until you have used all the batter.
To serve: put the pancakes onto serving plates and spoon a little crème fraîche and caramel fruits onto one half. Fold over and serve drizzled with the remaining caramel sauce and some lime zest.
Why not substitute the fresh orange, mango and passion fruit juice for any other tropical fruit juice of your choice.