i don't know why it has taken me this long to post crepes! my mom & i used to make these all the time when we had family/friends over for dinner. this year for christmas, i even surprised my parents with a fancy staub crepe pan so they could get serious about their crepe making. bananas foster is my favourite crepe topping/anything topping. spooning some hot rum caramel sauce over vanilla bean ice cream.. mmmmm. when i told justin i was making bananas foster he said "what is that?". my jaw dropped. i thought everyone knew what bananas foster was, but apparently i was wrong. so if you are asking the same thing, just please stop what you are doing & make these RIGHT now. to put a long story short, it is now one of justin's favourite recipes to date. he ate both plates to himself the second i was done the shoot! these ones are made with the most delicious small batch twenty boat cape cod spiced rum. this spiced rum is heavy in notes of cardamom, vanilla bean & cinnamon, which to me just screamed bananas foster. it is important to use a high quality spiced rum when making this dish as the rum flavour really comes through strongly! if you are preparing this dessert fresh for guest, it is one of those dishes where you can look super bad ass & light the sauce pan on fire as soon as you add the rum. just be sure not to burn any eyebrows off;)
ingredients
for the crepes
- 1 cup all purpose flour, sifted
- 1 tablespoon white sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups whole milk
- 4 eggs
- 1/4 cup unsalted butter, melted & cooled
for the spiced rum banana foster
- 1/4 cup unsalted butter
- 2/3 cup light brown sugar
- 1/4 cup twenty boat spiced rum
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 bananas, sliced lengthwise
- 1 cup sweetened whipped cream
directions
for the crepes
- using a blender or food processor add the flour, sugar, salt, cinnamon, nutmeg, vanilla, milk, eggs & butter. blend until a smooth batter is formed. let rest for 30 minutes at room temperature.
- once batter has rested, heat a non-stick skillet on medium heat. adding a touch of butter per crepe, scoop 1/3 cup of batter into the skillet & swirl around the pan until a very thin pancake has formed. cook for 1-2 minutes per side. repeat until no batter remains.
for the banana foster
- in a skillet over medium heat add butter, sugar, rum, vanilla, cinnamon & nutmeg. bring to a boil & let simmer until the sugar fully dissolves.
- add the sliced bananas & cook until bananas soften. about 2-4 minutes.
- serve over warm crepes & top with a generous dollop of whipped cream or a scoop of vanilla ice cream (or both.. yolo)!
this post was created in partnership with south hollow spirits. the recipe features their twenty boat hand crafted spiced rum! south hollow spirits makes their rum in small batches starting with organic cane sugar & organic molasses. banana foster deserves only the best of rum & you can find the twenty boat spiced rum here.