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.
