Rum and Banana Crpes
Indulge in the tropical decadence of Rum and Banana Crêpes, a dessert that masterfully blends the elegance of French crêpes with the bold flavors of caramelized bananas and a splash of dark rum. These tender, golden crêpes are filled with caramelized bananas cooked in a buttery brown sugar sauce, elevated by the rich, aromatic kick of rum and a hint of vanilla. Perfectly balanced between sweet and slightly boozy, this 40-minute recipe is an ideal choice for an impressive brunch treat or an after-dinner delight. Finish with a dusting of powdered sugar and a dollop of whipped cream for a presentation as luxurious as the taste. Whether you're craving something refined yet comforting or looking to impress guests with a unique dessert, this recipe is sure to delight your taste buds and turn any occasion into a celebration.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 2 pieces Large eggs
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Granulated sugar
- 0.25 teaspoons Salt
- 3 pieces Bananas (ripe)
- 3 tablespoons Dark rum
- 3 tablespoons Brown sugar
- 2 tablespoons Unsalted butter (for bananas)
- 0.5 teaspoons Vanilla extract
- 1 tablespoon Powdered sugar (for dusting)
- Whipped cream (optional)
- 1 as needed Cooking spray or butter (for pan)
Instructions
In a mixing bowl, combine the flour, sugar, and salt. In a separate bowl, whisk together the milk, eggs, and melted butter until fully combined.
Gradually pour the wet ingredients into the dry ingredients, whisking constantly to form a smooth batter. Let the batter rest for at least 15 minutes.
While the batter rests, peel and slice the bananas into 1/2-inch thick rounds.
In a large skillet, melt the butter (for bananas) over medium heat. Add the brown sugar and stir until it dissolves and forms a caramel-like sauce.
Add the bananas to the skillet and cook for 2-3 minutes, flipping gently to coat them in the sauce. Pour in the rum and cook for another minute. Remove from heat and stir in the vanilla extract. Set the caramelized bananas aside.
Heat a non-stick pan or crêpe pan over medium heat and lightly grease it with cooking spray or butter.
Pour about 1/4 cup of the batter into the pan and quickly swirl to coat the bottom. Cook for 1-2 minutes or until the edges start to lift. Flip and cook for another 30 seconds. Repeat with the remaining batter.
To assemble, place a few slices of caramelized bananas in the center of each crêpe. Fold the edges over or roll the crêpe around the filling.
Dust the finished crêpes with powdered sugar and serve warm. Optionally, top with whipped cream for an extra indulgence.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 108.4 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 516 mg | 40% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2076 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
