Side Pannel
Bananas Foster Cr
Bananas Foster Cr
- Recipe Submitted by Healthy Recipes on 02/20/2014
Category: Desserts
Ingredients List
- For the crepes:
- 1 cup (4 1/4 ounces) all-purpose flour
- 2 large eggs
- 1 cup whole or 2% milk
- 1/4 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- Unsalted butter for the pan
- For the filling:
- 1/3 cup packed dark brown sugar
- 3 tablespoons unsalted butter
- 4 ripe bananas, peeled and sliced
- 1/4 teaspoon ground cinnamon
- 1/4 cup dark rum, such as Meyer's
- 1/2 teaspoon vanilla bean paste or pure vanilla extract
- Vanilla ice cream, for serving (optional)
Directions
To make the crepes, combine the flour, eggs, milk, water, sugar, vanilla, and salt in a blender and process until the batter is smooth and slightly foamy, about 10-15 seconds. Strain through a fine mesh sieve into another bowl and refrigerate for a minimum of 30 minutes, or preferably overnight. Gently whisk the batter to recombine before using.
Lightly coat a medium (8- to 10-inch) nonstick skillet or crepe pan with unsalted butter and set over medium-high heat. When the pan is hot, pour 1/4 cup of batter into the skillet. Swirl the pan to evenly coat the bottom and sides, continuing to rotate until the batter is no longer running. Set the pan back on the stovetop and cook until the bottom of the crepe is light golden brown, about one minute. Using a silicone spatula, flip the crepe and continue to cook until done, about 15-30 seconds more. Continue with the remaining batter, brushing the pan with additional butter if necessary. Hold the crepes in a warm oven while making the filling.
To make the filling, in a medium (8- to 10-inch) saute pan, melt the brown sugar and butter over medium heat until completely combined. Add the bananas and cinnamon. Cook until then bananas have softened, flipping occasionally, about 1-2 minutes. Pour in the rum and vanilla. Carefully ignite the filling with a long match or lighter and leave undisturbed until the flame dies out. Gently stir the sauce and remove from the heat.
Heap a spoonful of banana filling in the middle of a crepe. Fold the crepe in half, then fold in half again. Continue with three more crepes. Drizzle crepes with remaining sauce. If serving as dessert, add a scoop of vanilla ice cream.
Lightly coat a medium (8- to 10-inch) nonstick skillet or crepe pan with unsalted butter and set over medium-high heat. When the pan is hot, pour 1/4 cup of batter into the skillet. Swirl the pan to evenly coat the bottom and sides, continuing to rotate until the batter is no longer running. Set the pan back on the stovetop and cook until the bottom of the crepe is light golden brown, about one minute. Using a silicone spatula, flip the crepe and continue to cook until done, about 15-30 seconds more. Continue with the remaining batter, brushing the pan with additional butter if necessary. Hold the crepes in a warm oven while making the filling.
To make the filling, in a medium (8- to 10-inch) saute pan, melt the brown sugar and butter over medium heat until completely combined. Add the bananas and cinnamon. Cook until then bananas have softened, flipping occasionally, about 1-2 minutes. Pour in the rum and vanilla. Carefully ignite the filling with a long match or lighter and leave undisturbed until the flame dies out. Gently stir the sauce and remove from the heat.
Heap a spoonful of banana filling in the middle of a crepe. Fold the crepe in half, then fold in half again. Continue with three more crepes. Drizzle crepes with remaining sauce. If serving as dessert, add a scoop of vanilla ice cream.
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