This recipe for Banana Crepes is very Bananas Foster-like. I just took parts of the Banana Foster recipe and applied it to dessert crepes… the result? … sinfully good.
I used rum extract instead of the real thing…. obviously using real rum would be great…. Just be carefully when your pan ignites. I think you could leave out the rum or rum extract and it still would be good. I must warn you… this is very sweet…. so adjust the sugar to taste if you’re not into sweet things.
You may want to take a peek at my crepe making tips if you’re a novice at it.
This filling recipe will make 4 crepes … figure one crepe per person. The crepe recipe will make about 8 crepes... either make more filling... cut the crepe batter recipe in half or keep the remaining crepe batter for another use... it can be stored in the fridge for at least 3 days.
Top the crepe with Chantilly Cream.
Recipe: Banana Crepes
All you need:
Crepes (see my recipe)
4 large bananas, sliced
3 tablespoons butter
2 tablespoons brown sugar
¼ teaspoon rum extract
For the crepes:
1 cup sifted flour
2 tablespoons sugar
1 cup milk
1 cup water
1 teaspoon vanilla
For the Chantilly Cream:
1 cup heavy cream
2 tablespoons sugar
½ to 1 teaspoon vanilla (to taste)* I use 1 teaspoon
All you need to do:
Melt butter in a skillet over medium heat… do not allow butter to brown.
Add the bananas and cook until soft.
Add the brown sugar, stirring to evenly coat the bananas until all the sugar has melted.
Keep the bananas on low heat to keep warm while you make the crepes.
To make the crepes:
Sift together the 1 cup sifted flour and sugar.
Beat 4 eggs.
Add the dry ingredients to the eggs.
Beat the mixture until smooth.
Add gradually the 1 cup milk and the 1 cup of water, beating after each addition.
The batter will have the consistency of heavy cream.
Let the batter stand for 30 minutes.
Follow my tips on making crepes.
To make the Chantilly Cream:
Whip all ingredients until the cream forms soft peaks.
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