Flambéed, sweet banana sauce tucked inside delicious and warm crepes.
I wonder which one is correct – BananaS Foster, Banana FosterS, or Banana Foster?! I have seen it on numerous menus, and not one spelling was the same. Then again, those menus were all around Chicagoland/Indiana area… in New Orleans, it was Bananas Foster, so I’m sticking to that.
Can I tell you something?
This has everything to do with crepes, bribes, and shoes.
You and I are no strangers to Crepes. Partly because I love them this much, but more so because I use them to butter-up my husband, or to bribe him – depending on the situation. In my kitchen, food is sometimes used to get things my way.
Remember the SJP shoes we talked about yesterday? Lawd, I want ’em! My plan is to buy them, hide them, and then make these crepes again to calm down the hubs when the credit card bill arrives. (Let’s hope this is one of those posts he won’t read … fingers crossed).
Seriously… wouldn’t these babies make you wanna buy me another pair?!
Let’s get down to the better deal. Fat Tuesday is upon us, and I can’t think of a better way to celebrate. Oh, maybe there is – King Cake is one of ’em, but Bananas Foster is just as festive. And crepes.
I used the original recipe, created by Chef Paul in 1951. Honestly? OHmeOhmy! I have made Bananas Foster on many occasions, but this time it really was the bestest. The original recipe is waaaaay better. That Paul dude knew his browned butter and bananas very, very well.
These crepes are good bribing material. If you ever need to get things your way, make ’em. It works.
OR, you can just wear some beads, a colorful mask, and serve these for Fat Tuesday Brunch. Don’t worry. I’m not judging…
- 1 1/2 cups all-purpose flour
- pinch of salt
- 2 cups whole milk
- 3 eggs
- 1 tablespoon pure vanilla extract
- 3 tablespoons canola oil
- Cooking Spray
- 4 tablespoons butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas , sliced into 1/4-inch rounds
- 1/4 cup dark rum
In a medium bowl, whisk together flour and salt; set aside.
In a separate large mixing bowl, whisk together milk, eggs, vanilla and oil.
Gradually add milk mixture to flour mixture, whisking until smooth.
Let stand 20 minutes.
Lightly grease a large nonstick frying pan, or a crepe pan, with cooking spray and set over medium heat.
Add 1/3-cup batter and swirl to completely cover bottom of pan.
Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 to 3 minutes.
Flip the crepe and continue to cook for 30 to 45 seconds, or until lightly browned.
Remove crepe from pan and repeat with remaining batter.
Coat pan with cooking spray in between each crepe.
Keep crepes covered
In a pan or skillet, combine butter, sugar, and cinnamon.
Cook over low heat, stirring occasionally, until sugar dissolves.
Stir in liqueur and add banana slices; continue to cook until bananas soften.
Slowly add rum and cook until heated through.
Using a lighter, stand back and carefully light the rum.
Shake the pan a bit until the flames subside.
Remove from heat.
Let cool for a minute and spread over crepes.
Serve with whipped cream or vanilla ice cream.
RECIPE SOURCE: DIETHOOD
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