Lay out all of your crepes on a work surface and pipe the filling evenly across the surface of the crepes. Working left to right, fold the left side of the crepe onto the right creating a half moon. Repeat again to make triangle shaped stuffed crepes. Reserve the crepes on a platter while you gather the other ingredients. Place a large sauté pan on the stove over medium heat. Add the butter, sugar, vanilla bean, and lemon grass to the pan and stir occasionally while the butter melts and the sugar dissolves. When the sauce is coming together and reducing, add the mango and papaya and continue to stir. Remove the pan from the heat and deglaze with the rum. Return the pan to the stove to flambé. When flames subside, add the crepes and warm for 20-30 seconds on each side being careful to not cook too much as the crepes will fall apart. Divide the crepes evenly onto the dessert plates and spoon fruit, vanilla bean, lemon grass and remainder of the sauce over the top. Add the white chocolate and garnish with fresh mint and a few shakes of powdered sugar to each one.