Bananas Fosters Crepes
Source: Appleton Post Crescent
So easy and simply delicious. Only takes minutes to make.
Ingredients
- 5 Tbls. unsalted butter
- 1 c. milk
- 2 large eggs
- ¾ c. unbleached all-purpose white flour
- ¼ t. salt
Filling
- 2 slightly green large bananas
- 3 Tbls. unsalted butter
- 1/3 c. packed dark brown sugar
- ¼ t. ground cinnamon
- 1 Tbls. fresh lemon juice
- ¼ c. dark rum
- vanilla ice cream
- toasted walnut pieces
Instructions
Crepes: In a 10-inch nonstick skillet over low heat, melt the butter. Transfer (2) Tbls. to a ramekin and set aside.
Pour the rest of the butter into a blender. Set the skillet aside, but do not wipe out. In the blender, add the milk, flour, eggs and salt. Blend until smooth, scraping the sides. Strain through a sieve into a bowl, then cover and set aside at room temperature for 30 minutes.
After 30 minutes, heat the skillet over medium-high until hot, but not smoking. Reduce the heat to medium. Stir the batter and ladle a scant ¼ cup into the pan, tilting and rotating the pan until the batter evenly coats the bottom. Cook for 30-45 seconds, or until the surface of the crepe looks set and the bottom is barely golden. Flip the crepe and cook for 30 seconds more on the second side. Transfer to a cooling rack, then repeat the procedure, brushing the skillet as necessary with some of the reserved melted butter, until you have used up all the batter. You should end up with 8 crepes.
Once they are cool, set aside 4 crepes. The remaining crepes can be wrapped in plastic, then refrigerated or frozen to use another time.
Filling: Peel the bananas, cut them in half lengthwise, then into quarters crosswise.
In a medium size skillet, over medium heat, combine the butter, brown sugar, cinnamon and lemon juice. Cook, stirring until melted.
Add the bananas and cook, gently turning over 1 or 2 times, until the bananas are just golden at the edges, about 5 minutes.
Remove the skillet from the heat and add the rum. Stir well then return the skillet to the heat. Bring to a simmer, stirring and cook until the sauce is the consistency of honey, turning the bananas often to coat them with the sauce.
Assemble: Arrange 1 of the 4 reserved crepes on each serving plate. Spoon a quarter of the banana mixture (not much of the sauce) down the middle of each crepe, then roll up the crepes to enclose the filling. Turn the crepe so the seam is on the bottom.
Top each filled crepe with a scoop of vanilla ice cream, a drizzle of the sauce from the skillet and a sprinkling of walnuts.
Serves 4
NOTE: I used a 7-1/2-inch skillet (which made 6-inch crepes) and got 10 crepes. Double the filling recipe and use large bananas to fill all of the crepes to serve 8.