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Banana Crepes With Brown Sugar Rum Sauce

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Banana Crepes With Rum Sauce

Banana Crepes With Rum Sauce

D. Rattray
Garnish these delicious banana crepes with the brown sugar rum sauce and a few pecans, berries, or more slices of banana and some cinnamon sugar.

Ingredients:

  • Crepes:
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla
  • .
  • Sauce:
  • 1 cup brown sugar, packed
  • 2 tablespoons dark corn syrup
  • 2 tablespoons rum
  • 2 tablespoons butter
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla
  • .
  • 4 to 5 bananas
  • cinnamon sugar
  • berries, pecans, or more banana slices for garnish

Preparation:

In a blender, blend eggs with milk. Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla. Blend until smooth. Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.

To cook, heat a lightly buttered 7" or 8" crepe pan. Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan. Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over. Cook for a few seconds, just until lightly browned. Place on a plate and repeat with remaining batter. If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.

Make the sauce: In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. The mixture will foam, so be careful it doesn't boil over. Set aside and let cool to room temperature.

Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate. If desired, sprinkle with a few berries, extra slices of banana, or pecans. Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas. Makes about 8 crepes, depending on size.

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