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BANANAS FOSTER CREPES
Everyday ingredients make for special dessert

For the crepe batter:
3 eggs
1 cup milk
3/4 cup flour
Zest of one lemon
1/4 tsp. salt
1 tbsp. sugar

Whisk all of the ingredients together and let rest for at least 30 minutes. The batter can be made the day before and stored in the refrigerator. To cook the crepes, heat a greased 9-inch crepe pan on medium. Pour a quarter-cup of the batter and immediately swirl the batter to coat the pan. If necessary pour out extra batter or add some batter to cover holes. Let cook for a minute, until browned, then turn over and cook the other side for 30 seconds. Remove from pan and repeat until all the batter is used up.

For the bananas:
1 banana, peeled and quartered
2 tbsp. butter
1/4 cup brown sugar
2 tbsp. rum
Whipped cream for garnish.

Melt the butter in a fry pan. Add the sugar and bananas and cook until softened, about 1 minute. Add the rum and, if desired, flame. Spoon the bananas and sauce onto the crepes, fold the crepe over and garnish with whipped cream.



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