Bananas Foster Crepes

By markemilw

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

Ingredients

• 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 Basic Crepes
• 1/2 cup creme fraiche or vanilla ice cream

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

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.