Filled with a syrupy banana flavored goodness.
Topped off with a few scoops of vanilla ice cream.
It is delightful!!
For the crepes:
2 1/2 Tbsp sugar
1 tsp vanilla extract
3/4 cup milk
1/2 cup water
1 cup flour
3 Tbsp melted butter
Cooking spray, for coating the pan
For the bananas foster:
1/4 cup butter
1 cup brown sugar
1/2 tsp cinnamon
4 bananas, sliced
1/4 cup dark rum
1/3 cup chopped pecans
*Non- alcoholic version: Add 1/2 cup of maple syrup instead of the dark rum
Topped with scoops of vanilla ice cream and dust with powdered sugar if desired.
For the crepes, add all the ingredients in a blender and blend together until well mixed. Refrigerate the batter for 30 minutes. Using a small non-stick pan spray the pan with cooking spray. Add 1/3 cup of batter and swirl it around to spread the batter for a thin layer on the bottom of the small pan. Cook for a minute or so and flip. Cook for another 30 seconds or so. The edges will curl up some and the crepe will get a golden brown color to it. Continue until batter is gone, spraying the pan before each crepe.
For the bananas foster, in a pan add the butter, sugar, and cinnamon. Cook over low heat and stir occasionally until the sugar dissolves. Add the banana slices and chopped pecans and cook until the bananas soften. Then add the rum and cook the sauce until the rum has been heated. Use a lighter and carefully light the rum. Remove from heat and shake the pan a bit until flame goes out. Let the sauce cool some.
*Non-alcoholic version: For the bananas foster, in a pan add the butter, sugar, and cinnamon. Cook over low heat and stir occasionally until the sugar dissolves. Add the maple syrup, pecans, and banana slices and cook until the bananas soften. Let the sauce cool some.
Spoon the bananas foster sauce into the crepes for a filling and fold them up. Add some scoops of vanilla ice cream and top off with some more bananas foster sauce.
PRINTABLE RECIPE HERE