April 13, 2016

bananas foster crepes

You know those nights when you want a little something light and a little something rich and a little something luscious and a little something warm but a little something cold. THIS IS IT! Bananas foster crepes hit the spot all the way around. The crepe batter is simple and can be made ahead. You can use a real honest-to-goodness crepe pan (from Euna Mae's of course!) OR you can use your best nonstick skillet to make these beautiful little crepes. Then whisk and warm the most mouthwatering sauce of butter, brown sugar, lemon, cinnamon, pecans and bananas AND OH MY! The prettiest and most fabulous dessert ever! Use this crepe recipe for all kinds of other toppings and fillings! Nutella and strawberries! Mint chocolate chip ice cream and hot fudge! You name it. Yum any way you look at it! Watch the episode HERE full of tips and techniques on making crepes!

{for the crepes}
2 large eggs
¾ cup milk
½ cup water
1 cup flour
3 Tbsp melted butter, cooled
1 tsp vanilla
3 heaping Tbsp powdered sugar

In a blender, combine all ingredients. Pulse about 10-15 times until mixed. Refrigerate for an hour or up to 2 days.

When time to prepare, heat a crepe pan or a nonstick skillet over medium low heat. With pan lifted off of the heat, ladle batter in pan, swirling quickly to cover the bottom of the pan. Set pan down on heat, and cook until the edges of the crepe start to barely brown and turn paper, just starting to lift away from the pan. Gently run a utensil around the edge of the crepe, loosening it from the pan. Fold in half, then half again. Slide off onto parchment sheets, silicone mat, or dessert plate. Repeat with all batter until you have approximately 8 crepes.

{for the bananas foster}
¼ cup unsalted butter
⅔ cup dark brown sugar
Juice of one lemon
1 tsp of rum extract
2 Tbsp water
1-2 tsp vanilla
Splash of heavy cream
4 bananas, cut in half and then lengthwise
Sprinkle of cinnamon
Chopped pecans

Work quickly; have everything prepped and ready to go!
In a large skillet or pan with high sides, melt butter and stir in dark brown sugar over medium low heat. Quickly stir in lemon juice, rum extract, water, vanilla; and stir well to combine, making sure brown sugar is dissolved. Splash in cream and stir. Mixture should be smooth and barely simmering. Lay banana quarters in slowly simmering sauce and spoon warm sauce over bananas, just heating them through. Don’t cook too long or the bananas will get mushy! Just before serving, sprinkle with cinnamon and stir in chopped pecans.

Spoon warm bananas and sauce over crepes and top with vanilla bean ice cream.