I first experienced Bananas Foster with crepes at an end of season dinner at our local golf course. The flavour just blew me away.
This recipe serves the Bananas Foster on a folded crepe, in much the same way you fold a crepe for Crepes Suzette. I use my Dessert Crepes recipe that I published with the Crepe Suzette recipe.
You could also serve the Bananas Foster on a freshly baked waffle.
Bananas Foster Crepes
Print recipe| Serves | 4 |
Ingredients
- 4 Tbsp unsalted butter
- 1/3 cup dark brown sugar
- 1/4 Tsp gound allspice
- 1/4 Tsp freshly ground nutmeg
- 1/2 Tsp cinnamon
- 1/4 cup banana liqueur
- 4 under ripe bananas (sliced in half lengthwise)
- 1/2 cup dark rum
- 1/2 Tsp grated orange zest
Directions
| Prepare the Dessert Crepe Recipe and set the crepes aside. | |
| Mix brown sugar, cinnamon, nutmeg and allspice together in a small bowl. | |
| Melt the butter in a large frying pan. Sprinkle the brown sugar mixture over the melted butter and stir until the sugar dissolves. Add the banana liqueur and 1/4 cup of the rum. Cook for a minute, then add the bananas. Turn gently with tongs and spoon sauce over the bananas. | |
| Pour remaining rum over the banana mixture and ignite. Continue to spoon sauce over until the flames die down. Remove from the heat and assemble the crepes | |
| Open a crepe on a dessert plate and drizzle a little bit of the sauce in the middle and then spread it over the crepe. Fold a crepe in half and drizzle a little bit more of the sauce on it. Fold the crepe again to form a triangle. Place two banana pieces on top of the crepe. Add a scoop of ice cream to the side. Drizzle with more sauce. | |
Dessert Crepes
Ingredients
- 1 1/2 cup all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups milk
- 2 eggs
- 1/2 teaspoon vanilla
- 2 tablespoons butter (melted)
Directions
| Measure flour, sugar, baking powder and salt into bowl. Mix the eggs, milk and vanilla together. Gradually whisk these ingredients into the bowl with the flour mixture. Add the melted (cooled) butter and whisk into the mixture. The mixture should be about the consistency of syrup. If it seems a little thick, add more milk until you get the correct consistency. Let the batter stand at least 10 minutes to allow the flour to thicken. | |
| For each crepe, lightly spray a non stick medium sized frying pan with Pam or other cooking spray. Pour about ¼ cup of the batter into the skillet; immediately rotate pan until batter covers the bottom. Cook until light brown; flip with a spatula and brown on other side. If the crepe seems too thick, then add additional milk to the crepe batter. | |
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When removing from the frying pan, stack so first baked side is down. Cool, keeping crepes covered to prevent them from drying out. After each three crepes place a layer of wax paper to separate them. If you are using them that day, leave on the counter with the top crepe covered with wax paper. To use another day, cover the crepes with plastic wrap or a zippered bag and store in the refrigerator.  | |
| See "Crepes Suzette" or "Bananas Foster Crepe" or "Crepes with Carmelized Apples" or simply spread applesauce, sweetened strawberries, red currant jelly or raspberry jam thinly on crepes and roll up. | |