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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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What a way to end a meal . . . sinfully delicious! If you don't have a double-boiler use a heat proof bowl that will fit a sauce pan. The bottom of the insert or bowl should not touch the boiling water. The first couple crepes may be unusable but don't worry you, should have enough batter to make at least 14 six inch crepes. Top with either Caramel-Rum or Chocolate-Kahlua sauce. UPDATE 03/11/2010: Please note that this recipe was developed as an entry in RSC #15. I have since updated the recipe to incoporate some of the recommendations of the reviewers. Ingredients:
1 cup flour |
1 1/2 cups milk |
2 eggs |
1 teaspoon vegetable oil |
1/4 teaspoon salt |
2 tablespoons granulated sugar |
1 teaspoon vanilla |
1 tablespoon unsalted butter, melted for brushing pan |
4 large bananas, peeled and thinly sliced |
1/3 cup butter |
1/2 cup brown sugar, packed |
1/2 cup walnuts, finely chopped (optional) |
1 tablespoon lemon juice |
1 teaspoon cinnamon |
1/2 cup butter |
1 cup dark brown sugar |
2/3 cup heavy cream |
1 tablespoon dark rum (or spiced rum) |
1 cup semi-sweet chocolate chips (good quality) |
2 tablespoons butter |
1/3 cup heavy cream |
1 tablespoon kahlua |
1/3 cup walnuts, chopped |
1/4 cup powdered sugar (optional) |
Directions:
1. Crepes:. (Note: Can be made in advance).
2. Mix all the crepe ingredients into a blender until smooth, about 5 seconds. (Note: If not using a blender sift flour and salt into a small bowl; make a well in the center; mix together milk, eggs, oil and pour into flour and beat until smooth and lump free.).
3. Heat a small skillet or crepe pan; brush with butter or spray with non-stick oil and remove from heat.
4. Spoon 2 1/2 Tbsp batter into hot pan; tilt the skillet to spread evenly.
5. Return to heat; brown on one side.
6. To remove, invert pan over parchment or towel.
7. Repeat with remaining batter.
8. Caramel-Rum Sauce:.
9. Melt butter in small sauce pan.
10. Stir in the brown sugar; whisk until combined and thickened, 4-5 minutes.
11. Stir in the heavy cream, until thoroughly blended.
12. Add rum and stir until combined; use additional rum if thinner sauce is desired.
13. Sauce can be refrigerated.
14. Chocolate-Kahlua Sauce:.
15. Place water in the bottom of a double boiler (below the water line of the insert or bowl) and bring to a boil.
16. Place the butter, cream and chocolate chips in the top of the double boiler (or bowl that fits over the pan).
17. Stir constantly until the chocolate chips melt.
18. Stir in Kahlua.
19. Remove pan from heat but leave the insert over the hot water to keep the sauce warm.
20. Filling:.
21. Melt 1/3 cup butter to frying pan; add brown sugar and stir until sugar has melted.
22. Add bananas and saute for four to five minutes, or until carmelized.
23. Stir in lemon juice,walnuts and rum flavoring.
24. Assemble Crepes:.
25. Spoon 2 1/2 tablespoons banana filling in the center of each crepe.
26. Sprinkle generously with ground cinnamon.
27. Roll or fold and place on serving dishes.
28. Spoon chocolate sauce over top and garnish with additional walnuts.
29. Garnish with powdered sugar and serve immediately.
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