Banana Crepes With Brown Sugar Rum Sauce

Banana Crepes With Rum Sauce
Banana Crepes With Rum Sauce. Diana Rattray
Ratings (5)
  • Total: 40 mins
  • Prep: 25 mins
  • Cook: 15 mins
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
394 Calories
13g Fat
63g Carbs
8g Protein
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Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 394
% Daily Value*
Total Fat 13g 16%
Saturated Fat 6g 32%
Cholesterol 135mg 45%
Sodium 262mg 11%
Total Carbohydrate 63g 23%
Dietary Fiber 3g 10%
Protein 8g
Calcium 134mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Garnish these delicious banana crepes with the brown sugar rum sauce and a few pecans, berries, or more slices of banana and a sprinkling of cinnamon sugar. (How to Make Cinnamon Sugar)

The crepes would make a fabulous holiday brunch dish. Make a batch for a New Year's morning brunch or Valentine's Day breakfast.

Ingredients

  • For the Crepes:
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup all-purpose flour ( how to measure flour)
  • 2 tablespoons butter (melted)
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • For the Sauce:
  • 1 cup brown sugar (packed)
  • 2 tablespoons dark corn syrup
  • 2 tablespoons rum
  • 2 tablespoons butter
  • 1/3 cup heavy cream (or whipping cream)
  • 1 teaspoon vanilla extract
  • 4 to 5 bananas (ripe but firm)
  • Garnish: cinnamon sugar
  • Garnish: berries, pecans, or more banana slices

Steps to Make It

Crepes

  1. In a blender, blend eggs with milk. Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla. Blend until smooth.

  2. Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.

  3. To cook, heat a lightly buttered 7" or 8" crepe pan.

  4. Pour about 1/4 cup of batter into the hot pan and swirl the pan so the batter coats the bottom of the pan.

  5. Cook until the edges begin to brown.

  6. Carefully lift with a thin spatula and flip over. Cook for a few seconds, just until lightly browned.

  7. Place on a plate and repeat with remaining batter.

If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.

Sauce

  1. In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan. Bring to a boil

  2. Reduce heat and simmer for 2 minutes. The mixture will foam, so be careful it doesn't boil over.

  3. Set aside and let cool to room temperature.

Assembly

  1. Slice a banana.

  2. Arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and then sprinkle with a little cinnamon sugar

  3. Roll the crepe up and place it on a serving plate.

  4. If desired, sprinkle with a few berries, extra slices of banana, or pecans.

  5. Drizzle the crepe with more rum sauce and sprinkle with powdered sugar.

  6. Repeat with remaining crepes, bananas, and sauce.

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