BANANAS FOSTER CRêPES

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Bananas Foster Crêpes image

Categories     Sauce     Brunch     Dessert     Side     Banana     Simmer     Boil

Yield Serves 4

Number Of Ingredients 23

Crêpes
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1/8 teaspoon fine salt
3/4 cup whole milk
3 large eggs
3 tablespoons unsalted butter, melted and cooled, plus more for the pan
Fillings and Toppings
3/4 cup heavy cream, very cold
3 tablespoons crème fraîche
Pinch of ground cinnamon
2 ripe bananas, peeled and sliced 1/4 inch thick
1 cup walnuts, toasted (see page 250) and coarsely chopped
Caramel Sauce (recipe follows), warm
2 tablespoons confectioners' sugar mixed with 1/2 teaspoon ground cinnamon
Fresh mint sprigs (optional), for garnish
CARAMEL SAUCE
1 cup sugar
1 cup heavy cream
1/4 teaspoon ground cinnamon
1 tablespoon orange liqueur, such as Grand Marnier
1 tablespoon dark rum
(makes about 1 cup)

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.

Jangeer Jangeerk
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I'm so glad I tried this recipe! The crêpes were delicious and the bananas foster sauce was out of this world. I will definitely be making these again.


Novalee Patterson
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These crêpes were amazing! The bananas foster sauce was the perfect complement to the light and fluffy crêpes. I will definitely be making these again.


Jaime McDaniel
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I loved these crêpes! The bananas foster sauce was so rich and flavorful, and the crêpes were cooked perfectly. I would definitely make these again.


Kushal Pandey
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These crêpes were so easy to make and they turned out so delicious! The bananas foster sauce was the perfect topping. I will definitely be making these again.


Mark Bako
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I'm not a huge fan of crêpes, but these were really good. The bananas foster sauce was amazing and the crêpes were cooked perfectly. I would definitely make these again.


Jeffrey Saylor
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These crêpes were delicious! I made them for my family for breakfast and they loved them. The bananas foster sauce was the perfect touch. I will definitely be making these again.


Asia Mujjasi
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I'm a big fan of bananas foster, so I was excited to try this recipe. The crêpes were a bit tricky to make, but they turned out great. The bananas foster sauce was delicious, and the combination of the two was amazing. I'll definitely be making this


Md Sami.
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These crêpes were a bit more work than I expected, but they were worth it! The bananas foster sauce was incredible, and the crêpes were light and fluffy. I would definitely make these again for a special occasion.


Frank Gwaro
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I made these crêpes for my husband's birthday breakfast and he loved them! The sauce was so rich and flavorful, and the crêpes were cooked perfectly. I'll definitely be making these again for special occasions.


Gorg Turg
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These crêpes were so easy to make and turned out so impressive. I was worried about flipping the crêpes, but they were surprisingly easy to handle. The bananas foster sauce was the perfect finishing touch. My family loved them!


Nayab zahra Naqvi
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I'm not usually a fan of crêpes, but these were amazing! The bananas and rum sauce were a perfect complement to the delicate flavor of the crêpes. I will definitely be making these again.


Thokozani Dumakude
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Absolutely delicious! The Bananas Foster Crêpes were a hit at my brunch party. Everyone raved about the sweet and savory combination of the bananas, brown butter, and rum sauce. The crêpes were light and fluffy, and the filling was perfectly creamy.


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