Best Banana Crepes With Brown Sugar Rum Sauce Recipes

BANANAS FOSTER CREPES

Steps:

• 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.

CARAMEL BANANA CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
• Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
• Remove from heat and cool.
• Spread half of the banana mixture on half of one crepe.
• Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
• Repeat with the other crepe.
• Serve with whipped cream and a drizzle of caramel sauce.
• Enjoy!

RUM BANANA SAUCE

Steps:

• In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat until sauce is smooth, 4-5 minutes. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream.

CARAMELIZED BANANA WITH RUM SAUCE

Steps:

• Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
• Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
• Serve banana hot, sprinkled with nuts.

BANANA CREPES

Steps:

• Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
• Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
• Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
• Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

BANANAS FOSTER II

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

BANANAS FOSTER CREPE POCKETS RECIPE BY TASTY

Steps:

• Preheat the oven to 200°F (95°C).
• In a blender, combine the egg, melted butter, flour, granulated sugar, milk, and salt. Blend on medium-high speed until smooth.
• Melt ½ teaspoon butter in a 9-inch nonstick skillet over medium heat until bubbling. Pour in a scant ½ cup of batter and swirl to coat the bottom of the pan. 4. Cook for 2 minutes, until set and golden brown in spots on the bottom. Flip and cook for another 30-60 seconds, until cooked through and golden brown. Transfer to a baking sheet and cover with a kitchen towel while you repeat to make the remaining 3 crepes. Keep the crepes warm in the oven while you make the filling.
• Wipe out the pan and return to medium-high heat. Add the walnuts and toast for 3-5 minutes, until fragrant and beginning to brown. Remove from the pan and let cool.
• Wipe out the pan and return to medium heat. Melt the remaining 4 tablespoons of butter until bubbling. Stir in the brown sugar and cinnamon and cook until dissolved, about 2 minutes. Stir in the water and cook for 3-4 minutes, until the sauce is darkened and reduced. Pour in the rum and stir to combine. Cook for 1 minute, until the alcohol burns off. Fold in the bananas and cook for 1-2 minutes, until softened and glossy.
• Place a crepe on a clean surface. Spoon ½ cup of the bananas onto the center of the crepe; it's okay if some of the sauce gets into the crepe. Fold the edges of the crepe inward to create a square pocket, leaving some of the filling exposed in the center. Repeat with the remaining crepes and filling. You should have plenty of sauce left over.
• Plate each crepe and top with a scoop of ice cream and 2 tablespoons of the toasted walnuts. Generously drizzle each crepe with a couple tablespoons of the leftover sauce.
• Serve immediately.
• Enjoy!

DECADENT BANANA CREPES

Steps:

• Sift flour and powdered sugar into a mixing bowl.
• Add eggs, milk, butter, vanilla, and salt; beat until smooth.
• Heat a lightly greased 6-inch skillet.
• Add about 3 tablespoons batter.
• Tilt skillet so that batter spreads to almost cover the bottom of skillet.
• Cook until lightly browned; turn and brown the other side.
• Repeat process with remaining batter, grease skillet as needed.
• To make sauce:.
• Melt butter in a large skillet.
• Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened.
• Add bananas; cook for 2 to 3 minutes, spooning sauce over them.
• Remove from heat.
• Spoon banana slices on crepe, roll up and place on serving platter.
• Spoon sauce over crepes.
• Top with whipped cream and garnish with a pinch of cinnamon.

BANANA CREPES

Steps:

• In a bowl, whisk together first 6 ingredients; let stand 20 minutes. , Heat a lightly greased 8-in. nonstick skillet over medium heat. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook crepe until top appears dry; turn over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. , For filling, place butter, sugar, orange zest and orange juice in a large skillet; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; add bananas to warm., To serve, spoon bananas onto crepes; fold into quarters. Top with remaining filling and, if desired, raspberries.

BANANAS IN BROWN SUGAR AND RUM

Steps:

• Peel bananas, and carefully cut in half lengthwise.
• In a medium saute pan over medium heat, melt 1 tablespoon butter. Add 2 tablespoons brown sugar, and swirl until dissolved.
• Add 2 bananas, cut side down, and cook for about 2 minutes on each side, turning very carefully.
• Pouring from a measuring cup, with the pan off the heat, add 1/4 cup rum. Stand back from stove, and return pan to heat. Shake the pan, allowing rum to ignite. Let the alcohol burn off, and again shake the pan, to coat the bananas. Cook until glazed and translucent, about 1 minute longer.
• Remove bananas to warm plates, divide sauce between them, and repeat with remaining 2 bananas.
• Garnish each banana with a little dab of creme fraiche or sour cream, and serve immediately.