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.
You could also serve the Bananas Foster on a freshly baked waffle.
Bananas Foster Crêpes
Ingredients
- 4 tbsp unsalted butter
- 1/3 cup dark brown sugar
- 1/4 tsp allspice - ground
- 1/4 tsp nutmeg - freshly ground
- 1/2 tsp cinnamon
- 1/4 cup banana liqueur
- 4 bananas - underripe, sliced in half lengthwise
- 1/2 cup dark rum
- 1/2 tsp orange zest - freshly grated
Instructions
- Prepare the Dessert Crêpe recipe (see below) and set the crêpes 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 the bananas gently with tongs and spoon sauce over them.
- Pour remaining rum over the banana mixture and ignite. Continue to spoon sauce over the bananas until the flames die down. Remove from the heat and assemble the crêpes.
- Open a crêpe on a dessert plate and drizzle a little bit of the sauce in the middle, and then spread it over the crêpe. Fold the crêpe in half and drizzle a little bit more of the sauce on it. Fold the crêpe again to form a triangle. Place two banana pieces on top of the crape. Add a scoop of ice cream to the side. Drizzle with more sauce.
Dessert Crêpes
Ingredients
- 1 1/2 cup all-purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 cups milk
- 2 eggs
- 1/2 tsp vanilla
- 2 tbsp butter - melted
Instructions
- 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 – and 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 ten minutes to allow the flour to thicken.
- For each crêpe, lightly spray a non-stick medium-sized frying pan with cooking spray. Pour about a quarter cup of the batter into the skillet; immediately rotate the pan until the batter covers the bottom. Cook until light brown; flip with a spatula and brown on the other side.
- If the crêpe seems too thick, then add additional milk to the crêpe batter.
- When removing the crépe from the frying pan, stack it so that the first-baked side is down. Cool, keeping the crêpes covered to prevent them from drying out. After each three crêpes, place a layer of waxed paper to separate them. If you are using them that day, leave them on the counter with the top crêpe covered with wax paper. To use another day, put the crêpes in a zippered bag and store in the refrigerator.