Best 3 Bananas Foster Crêpes Recipes

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Indulge in the decadence of Bananas Foster Crêpes, a culinary masterpiece that combines the richness of caramelized bananas, the velvety texture of crêpes, and the warmth of a sweet rum sauce. This classic French dessert is elevated with the irresistible flavors of caramelized bananas, creating a harmonious blend of textures and flavors that will tantalize your taste buds. With its delightful presentation and heavenly taste, Bananas Foster Crêpes promise an unforgettable dessert experience, perfect for special occasions or simply a sweet treat to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

BANANAS FOSTER CREPES



Bananas Foster Crepes image

The familiar flavors of flambeed bananas take beautifully to the elegant embrace of a crepe, giving this New Orleans icon a touch of sophistication.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 10

1 1/2 ounces (3 tablespoons) unsalted butter
1/2 cup dark-brown sugar
2 ripe bananas, cut into 1/4-inch rounds
1/8 teaspoon ground cinnamon
Pinch of coarse salt
Pinch of freshly grated nutmeg
1 teaspoon pure vanilla extract
1/4 cup dark rum
4 small Classic Crepes
1/2 cup creme fraiche or vanilla ice cream

Steps:

  • Warm butter and sugar in a saute pan over medium heat until butter melts, 1 to 2 minutes. Add bananas, cinnamon, salt, nutmeg, and vanilla, and cook, stirring, for 1 to 2 minutes. Remove pan from heat. Add rum. Return to heat. If using a gas stove, tip pan away from you carefully until the vapors from the rum ignite. (Or light with a long match.) Cook until flames stop, about 1 minute. Divide bananas among crepes; reserve sauce in pan.
  • Fold each crepe in half, then fold in half again. Drizzle crepes with reserved sauce, and top with creme fraiche or ice cream. Serve immediately.

BANANAS FOSTER CREPES



Bananas Foster Crepes image

Make and share this Bananas Foster Crepes recipe from Food.com.

Provided by lazyme

Categories     Dessert

Time 15m

Yield 10 crepes

Number Of Ingredients 7

1/3 cup maple syrup
1/3 cup dark rum
4 bananas, cut diagonally
1/3 cup pecans
3 cups prepared vanilla pudding or 3 cups nonfat yogurt
3 tablespoons brown sugar
1 (5 ounce) package crepes, Melissa's brand (10 per package)

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.

Nutrition Facts : Calories 224.9, Fat 5.3, SaturatedFat 1.8, Cholesterol 9.4, Sodium 246.8, Carbohydrate 39.3, Fiber 1.6, Sugar 31.6, Protein 3.1

BANANAS FOSTER CRêPES



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.

Tips:

  • To make the perfect crêpes, use a non-stick pan and make sure it is hot enough before adding the batter. The batter should be thin and spread evenly over the pan.
  • For the Bananas Foster filling, use ripe bananas and make sure to caramelize them well. This will bring out their natural sweetness and flavor.
  • If you don't have a kitchen torch, you can caramelize the bananas in a regular pan. Just be careful not to burn them.
  • Serve the crêpes immediately after they are made, while they are still warm and fluffy.
  • Garnish the crêpes with powdered sugar, whipped cream, or ice cream for an extra special touch.

Conclusion:

Bananas Foster crêpes are a delicious and easy-to-make dessert that is perfect for any occasion. With just a few simple ingredients, you can create a dish that is both elegant and satisfying. The combination of sweet bananas, caramelized sugar, and fluffy crêpes is sure to please everyone at your table.

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