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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:
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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