These crepes are filled New Orleans-style with rum- flambéed bananas. Let the good times roll!
2 cups milk, at room temperature
1 1/2 cup all-purpose flour
1/4 cup melted butter
1 teaspoon granulated sugar
1/4 teaspoon salt
2 tablespoons canola oil
1/3 cup butter
3/4 cup packed brown sugar
1 tablespoon corn syrup
6 large ripe bananas, peeled and sliced
2 tablespoons lemon juice
1 pinch each ground cinnamon, nutmeg, allspice and salt
1/3 cup dark rum
1 teaspoon vanilla
1 cup 35% heavy whipping cream
2 tablespoons icing sugar
1 cupFisher® Pecan Chips, toasted
Crepes: In blender, combine milk, flour, eggs, melted butter, sugar and salt; blend until smooth. Strain. Refrigerate for at least 20 minutes or up to 12 hours.
Heat 8-inch nonstick skillet over medium heat; brush with some of the oil. Pour scant 1/4 cup batter into pan, swirling to coat bottom of pan. Cook for 1 minute or until crepe begins to curl around edges. Flip and cook for 30 seconds or until set. Repeat with remaining batter, brushing pan with oil as needed, to make 16 crepes. Layer crepes between pieces of waxed paper to prevent sticking. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)
Bananas Foster: Melt butter in large skillet set over medium heat; stir in brown sugar and corn syrup. Increase heat to medium-high; cook for 3 to 5 minutes or until sugar dissolves and starts to caramelize. Add bananas, lemon juice, cinnamon, nutmeg, allspice and salt; cook for 2 to 3 minutes or until bananas start to soften.
Remove pan from heat and add rum; return pan to heat. To flambé, ignite with long match or barbecue lighter. (The alcohol should burn off in a few seconds and flame will extinguish. If flame does not extinguish, cover pan with lid.) Stir in vanilla.
Assembly: Whip cream with sugar until stiff peaks form. Fill each crepe with some bananas; reserve sauce in pan. Arrange 2 crepes on each plate. Drizzle with sauce and top with dollop of whipped cream. Sprinkle with pecans. Serve immediately.
Tip: For a quick and easy dessert, use store-bought crepes.
Alternatively, serve with vanilla ice cream instead of whipped cream.