Bananas Foster Crêpes Recipes

Steps:

• To make the crêpes, whisk together the flour, granulated sugar, and salt in a medium bowl. Whisk together the milk, 2 tablespoons water, the eggs, and the butter in a small bowl. Add to the flour mixture and whisk to combine. Cover and let sit at room temperature for 30 minutes or refrigerate for up to 1 day.
• Line a large plate with parchment or wax paper. Heat a crêpe pan or an 8-inch nonstick skillet over medium heat and brush the bottom and sides with melted butter. Add 3 tablespoons crêpe batter to the skillet and immediately tilt and swirl the skillet to spread the batter evenly over the bottom. Cook until the center of the crêpe is cooked through and the edges are lightly browned, about 1 minute. Gently flip and cook the other side for 20 seconds. Invert the crêpe onto the prepared plate. Repeat with the remaining batter, placing parchment paper between crêpes. The crêpes can be made 1 day in advance, covered, and refrigerated.
• To make the topping, whip the heavy cream with a handheld electric mixer or a balloon whisk until soft peaks form, add the crème fraîche and cinnamon, and whisk until combined.
• Place the crêpes, pale side up, on a flat surface, arrange 5 slices of banana down the center of each crêpe, and roll tightly. Place 2 crêpes on each of 4 large plates and add a few slices of banana. Top with a large dollop of the whipped cream and chopped walnuts and spoon some of the caramel sauce over the crêpes. Dust with some of the cinnamon confectioners' sugar and garnish with mint sprigs if desired.
• CARAMEL SAUCE
• Combine the sugar and 1/2 cup water in a medium saucepan and bring to a boil over high heat, swirling the pot occasionally (do not stir) to even out the color. Cook until deep amber in color, about 8 minutes.
• While the caramel is cooking, pour the heavy cream into a small saucepan and bring to a simmer over low heat. Remove from the heat and keep warm.
• When the caramel has reached a deep amber color, slowly whisk in the heavy cream. Be careful; the hot mixture will bubble. Whisk until smooth. Remove from the heat and stir in the cinnamon, orange liqueur, and rum. The sauce can be cooled, covered, and refrigerated for up to 1 week. Reheat over low heat or in the microwave. Serve warm.

Steps:

• Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
• Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
• Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
• Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Steps:

• Preheat the oven to 200°F (95°C).
• In a blender, combine the egg, melted butter, flour, granulated sugar, milk, and salt. Blend on medium-high speed until smooth.
• Melt ½ teaspoon butter in a 9-inch nonstick skillet over medium heat until bubbling. Pour in a scant ½ cup of batter and swirl to coat the bottom of the pan. 4. Cook for 2 minutes, until set and golden brown in spots on the bottom. Flip and cook for another 30-60 seconds, until cooked through and golden brown. Transfer to a baking sheet and cover with a kitchen towel while you repeat to make the remaining 3 crepes. Keep the crepes warm in the oven while you make the filling.
• Wipe out the pan and return to medium-high heat. Add the walnuts and toast for 3-5 minutes, until fragrant and beginning to brown. Remove from the pan and let cool.
• Wipe out the pan and return to medium heat. Melt the remaining 4 tablespoons of butter until bubbling. Stir in the brown sugar and cinnamon and cook until dissolved, about 2 minutes. Stir in the water and cook for 3-4 minutes, until the sauce is darkened and reduced. Pour in the rum and stir to combine. Cook for 1 minute, until the alcohol burns off. Fold in the bananas and cook for 1-2 minutes, until softened and glossy.
• Place a crepe on a clean surface. Spoon ½ cup of the bananas onto the center of the crepe; it's okay if some of the sauce gets into the crepe. Fold the edges of the crepe inward to create a square pocket, leaving some of the filling exposed in the center. Repeat with the remaining crepes and filling. You should have plenty of sauce left over.
• Plate each crepe and top with a scoop of ice cream and 2 tablespoons of the toasted walnuts. Generously drizzle each crepe with a couple tablespoons of the leftover sauce.
• Serve immediately.
• Enjoy!

Steps:

• Slice the bananas in half lengthwise and brush with the lemon juice. Melt the butter with the sugar in a flat chafing dish or 10-inch skillet. Add the bananas and sauté until just tender. Sprinkle with the cinnamon.
• Remove from the heat and add liqueur and rum. Carefully ignite with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out.
• Divide the ice cream among four dishes. Top each one with a banana half and some of the sauce. Serve immediately.

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Steps:

• In a large fry pan combine syrup and rum; bring to a simmer. Add bananas, cooking about 3 minutes, or until slightly softened, stirring occasionally.
• On each crepe, place about 1/3 cup vanilla pudding, 3 tablespoons of banana mixture and sprinkle with pecans; roll up and place on serving plate.
• Sprinkle with brown sugar.
• Variation:.
• Place instant vanilla pudding on each crepe with a layer of thinly sliced bananas. Roll and serve sprinkled with powdered sugar.
• Variation:.
• Substitute banana pudding, vanilla ice cream, frozen yogurt or whipped cream for bananas foster mixture.
• Makes 10 crepes.

Steps:

• In a large skillet or flambé pan, melt butter over medium-low heat. Stir in brown sugar and cinnamon until combined. Cut each banana lengthwise and then widthwise into quarters; add to butter mixture. Cook, stirring gently, for 3-5 minutes or until glazed and slightly softened. Stir in creme de cacao; heat through., In a small saucepan, heat rum over low heat until vapors form on surface. Carefully ignite rum and slowly pour over bananas, coating evenly. , Leaving skillet or pan on the cooking surface, gently shake pan back and forth until flames are completely extinguished; serve over ice cream.