These crepes are filled New Orleans-style with rum- flambéed bananas. Let the good times roll!
Bananas Foster Crepes
Pecan
Holiday & Special Occasion
Breakfast / BrunchSweets
Vegetarian
prep
20
minscook
60
minsmake
8
servingsCrepes
4
eggs
2 cups
milk, room temperature
1-1/2 cups
flour
1/4 cup
(1/2 stick) melted butter
1 teaspoon
granulated sugar
¼ teaspoon
table salt
Bananas Foster
1/3 cup
butter
3/4 cup
brown sugar
1 tablespoon
corn syrup
6 large
ripe bananas, sliced
2 tablespoons
lemon juice
1 pinch
each ground cinnamon, ground nutmeg, ground allspice, and salt
1/3 cup
dark rum
1 teaspoon
vanilla
1 cup
heavy cream
2 tablespoons
powdered sugar
1 cup
Fisher® Pecan Chips, toasted
Food Safety Instruction
DIRECTIONS
- For Crepes: Blend ingredients in blender until smooth. Strain into large bowl. Refrigerate at least 20 minutes or up to 12 hours.
- When ready to use, heat lightly oiled 8-inch nonstick skillet on medium heat. Ladle scant ¼ cup batter into pan, swirling to coat bottom. Cook 1 minute or until crepe begins to curl around edge. Turn and cook 30 seconds or until set. Repeat with remaining batter to make 16 crepes, brushing pan with additional oil as needed. To prevent sticking, layer cooked crepes between pieces of waxed paper.
- For Bananas Foster: Melt butter in large skillet on medium heat; stir in brown sugar and corn syrup. Cook on medium-high heat 3-5 minutes or until sugar begins to caramelize. Add bananas, lemon juice and spices. Cook 2-3 minutes or until bananas are softened.
- Remove from heat and add rum. To flambé, carefully ignite with long match or barbecue lighter. (The alcohol will burn off in a few seconds and flame will extinguish. If flame does not extinguish, cover pan with lid.) Stir in vanilla.
- To serve, whisk cream and powdered sugar in large bowl until stiff peaks form. Fill each crepe with some of the bananas, reserving sauce in pan. Drizzle crepes with sauce and top with dollops of whipped cream. Sprinkle with Fisher® Pecans. Serve immediately.
PRODUCT USED
Tips
Crepes may be cooked ahead of time. Cover and refrigerate up to 3 days before using or freeze up to 1 month.
For a quick and easy dessert, substitute ready-to-use crepes which can be found either in the bakery section of the supermarket or near the frozen breakfast foods.
Serve with vanilla ice cream instead of whipped cream.
