Ingredients for Rum And Banana Crpes
- All Purpose Flour
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 2 tablespoons vegetable oil
- 3 ripe bananas
- Dark Rum
- Brown Sugar
- 4 tablespoons butter
- Heavy Whipping Cream
- Powdered sugar, for dusting
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How to Make Rum And Banana Crpes
- **Make the Crêpe Batter:** In a medium bowl, whisk together the flour and salt. Gradually whisk in the eggs, milk, and 1 tablespoon of vegetable oil until smooth. Cover and refrigerate for 20-30 minutes.
- **Prepare the Bananas:** Peel and slice the bananas into 1/3-inch thick rounds.
- **Cook the Crêpes:** Heat a lightly oiled crêpe pan or nonstick skillet over medium heat. Pour 1/4 cup of batter onto the hot surface for each crêpe, tilting the pan to spread it thinly. Cook for 1-2 minutes per side, or until lightly golden brown. Dust each cooked crêpe with powdered sugar and stack.
- **Caramelize the Bananas:** Melt 2 tablespoons of butter in a skillet over medium heat. Add half of the sliced bananas and cook for 3-4 minutes, stirring occasionally, until lightly golden. Stir in 1/8 cup of the granulated sugar and cook until it melts and forms a light caramel syrup. Stir in 1 tablespoon of rum. Carefully flambé (optional, ignite with a long match or lighter and allow the alcohol to burn off). Repeat with the remaining bananas and butter.
- **Assemble and Serve:** Top each crêpe with the flambéed bananas and a dollop of whipped cream. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
126g
Fat
189g
Carbs
24g
