Bananas Foster CrÊpes

4 tablespoons unsalted butter
1 cup dark brown sugar
½ teaspoon cinnamon
4-6 ripe bananas, sliced into ¼” pieces

¼ cup dark rum
2-3 tablespoons powdered sugar
1 pint vanilla ice cream
 
Melt the butter and sugar in a large, heavy sauté pan over medium heat and stir until smooth. Add the bananas coating them with the sugar mixture and gently sauté until tender, about 3-5 minutes.

Sprinkle with the rum and carefully flambé with a match and allow the alcohol to burn off. Fill each crêpe with about ¼ cup of the filling. Dust with powdered sugar, top with ice cream and serve.

Crêpe Batter

1 cup flour
Pinch salt
2 teaspoons sugar
2 eggs
1 – 1 1/4 cups whole milk
2 tablespoons butter, melted
Additional melted butter to cook the crêpes

Combine all dry ingredients in one bowl and all wet ingredients in another bowl. Add wet ingredients to dry and whisk to combine. Allow batter to rest for at least 1 hour or up to 2 days in the refrigerator. Strain batter, if lumpy, and adjust with milk so batter has the consistency of heavy whipping cream.

Heat a 7” crêpe pan or non-stick sauté pan over a medium high flame. Remove pan from flame briefly and brush pan with melted butter. Add just enough of the batter to coat the bottom of the pan and swirl the pan.

Cook crêpe until lightly golden around the edges and crêpe moves freely in the pan.

Flip with a spatula or your fingers and allow to cook about 30 seconds on the second side. Continue in the same fashion for each crêpe until batter is gone. Stack on a plate and store in the refrigerator until ready to use.