Delightful Banana Crepes with Caramelized Rum Sauce
Indulge in the sweet, luscious experience of Delightful Banana Crepes with Caramelized Rum Sauce! These thin, delicate crepes are perfectly complemented by a rich and velvety brown sugar rum sauce that adds a hint of warmth and depth to each bite. Fresh banana slices meld beautifully with the warm sauce, creating a mouthwatering breakfast or brunch treat. Garnish with a sprinkle of cinnamon sugar, fresh berries, and toasted pecans for added flavor and texture, ensuring every plate is as beautiful as it is delicious. Perfect for a relaxed weekend morning or a special gathering, this recipe is guaranteed to impress and satisfy anyone at your table!
N/A
Servings
300
Calories
18
Ingredients
Ingredients
Large Eggs
2 (Beaten)
Milk
3/4 cup (Whole)
All-Purpose Flour
1/2 cup (Sifted)
Melted Butter
2 tablespoons (For batter)
Granulated Sugar
2 tablespoons (For batter)
Salt
1/4 teaspoon
Ground Cinnamon
1/4 teaspoon
Vanilla Extract
1 teaspoon
Brown Sugar
1 cup (Packed)
Dark Corn Syrup
2 tablespoons
Rum
2 tablespoons
Unsalted Butter
2 tablespoons (For sauce)
Heavy Cream
1/3 cup
Vanilla Extract
1 teaspoon
Bananas
4-5 (Sliced)
Cinnamon Sugar
To taste
Berries
To taste (Fresh, for garnish)
Pecans
To taste (Chopped, for garnish)
Instructions
1
In a blender, combine the eggs and milk, blending until well mixed.
2
Add the flour, melted butter, granulated sugar, salt, cinnamon, and vanilla to the blender. Blend until the batter is smooth and well combined.
3
Transfer the batter to a container, cover it with plastic wrap, and refrigerate for at least 1 hour, or up to 12 hours for the best results.
4
To cook the crepes, heat a lightly buttered 7" or 8" crepe pan over medium heat.
5
Pour approximately 1/4 cup of the batter into the center of the hot pan. Quickly swirl the pan so the batter coats the entire bottom evenly.
6
Cook the crepe until the edges start to darken and lift slightly (about 1-2 minutes). Using a thin spatula, gently flip the crepe and cook for an additional 30 seconds to 1 minute until lightly golden.
7
Remove the cooked crepe and place it on a plate. Repeat with the remaining batter, stacking the crepes and separating them with small squares of parchment paper if desired.
8
To prepare the caramelized rum sauce, combine the brown sugar, dark corn syrup, rum, butter, heavy cream, and vanilla in a medium saucepan.
9
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 2 minutes, stirring occasionally. Be careful as the mixture will foam.
10
Remove the saucepan from the heat and allow the sauce to cool to room temperature.
11
To serve, slice the bananas, arranging half of the slices down the center of each crepe. Drizzle with the warm rum sauce and sprinkle a touch of cinnamon sugar on top.
12
Roll up the crepes, placing them seam-side down onto serving plates. Garnish with additional banana slices, berries, and toasted pecans, if desired.
13
Finish with an extra drizzle of the rum sauce and a light dusting of powdered sugar before serving. Enjoy!
Nutrition Information
12.5g
Fat
40g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Delightful Banana Crepes with Caramelized Rum Sauce?
These are thin, delicate crepes served with a rich brown sugar rum sauce, fresh banana slices, and various garnishes like berries and pecans.
What ingredients are needed for the crepe batter?
The batter consists of eggs, milk, sifted all-purpose flour, melted butter, granulated sugar, salt, ground cinnamon, and vanilla extract.
How should I prepare the crepe batter?
Combine eggs and milk in a blender, then add the flour, butter, sugar, salt, cinnamon, and vanilla, blending until the mixture is smooth.
Does the crepe batter need to rest?
Yes, the batter should be refrigerated for at least 1 hour, or up to 12 hours for the best results.
What size pan is best for cooking these crepes?
A lightly buttered 7-inch or 8-inch crepe pan is recommended.
How much batter should I use for each crepe?
Use approximately 1/4 cup of batter for each crepe.
What is the technique for pouring the batter?
Pour the batter into the center of the hot pan and quickly swirl it so it coats the entire bottom evenly.
How long do I cook each side of the crepe?
Cook the first side for 1-2 minutes until edges lift, then flip and cook the other side for 30 seconds to 1 minute.
How do I know when the crepe is ready to flip?
The crepe is ready to flip when the edges start to darken and lift slightly from the pan.
How should I store the crepes after cooking?
Stack the cooked crepes on a plate, separating them with small squares of parchment paper if desired.
What goes into the caramelized rum sauce?
The sauce includes brown sugar, dark corn syrup, rum, butter, heavy cream, and vanilla extract.
How is the rum sauce cooked?
Bring the ingredients to a gentle boil, then simmer for 2 minutes while stirring occasionally.
Should I be careful while boiling the sauce?
Yes, be careful as the mixture will foam while it boils.
What temperature should the sauce be when served?
The sauce should be allowed to cool to room temperature before serving.
How are the bananas prepared for this recipe?
You should use 4 to 5 bananas and slice them.
How do I assemble the crepes?
Place banana slices down the center, drizzle with rum sauce and cinnamon sugar, then roll the crepe up seam-side down.
What garnishes are suggested for this dish?
Garnish with additional banana slices, fresh berries, toasted pecans, and a dusting of powdered sugar.
Can I add extra sauce at the end?
Yes, finish the plate with an extra drizzle of the rum sauce for added flavor.
How many calories are in a serving of these crepes?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There is approximately 12.5g of fat per serving.
How many carbohydrates are in this recipe?
Each serving has 40g of carbohydrates.
How much protein is in the crepes?
The recipe provides 3.75g of protein per serving.
What type of milk is used in the batter?
Whole milk is specified for the batter.
What type of rum is used for the sauce?
The recipe calls for 2 tablespoons of rum.
How many ingredients are in this recipe?
There are 18 total ingredients listed for this recipe.
What type of flour is recommended?
The recipe uses sifted all-purpose flour.
Is the brown sugar packed?
Yes, the 1 cup of brown sugar should be packed.
What kind of butter is used for the sauce?
Unsalted butter is used specifically for the caramelized rum sauce.
When is the best time to serve this dish?
It is perfect for a relaxed weekend morning breakfast, brunch, or a special gathering.
Are the pecans raw or toasted?
The pecans should be chopped and toasted for the best texture and flavor.