Crepes with Banana Flambe
Contrary to popular belief, crepes are actually very easy to make even in a pretty bare kitchen as long as you have a non-stick skillet and butter. It does require a bit of time but this is a dessert that never fails to wow people. The banana flambé adds a fabulous flare and is not difficult to make as long as you take care to keep your face, hair, furniture, etc. away from the flames. Always have a pan lid and fire extinguisher ready just in case of emergencies. Crepes can be made several days in advance and kept in the freezer with parchment paper to separate one from another.
Makes 12 Crepes
7 eggs (5 whole, 2 whites)
2 1/2 cups whole milk
1 1/4 cups sifted all-purpose flour
1/8 teaspoon salt
6 tablespoons butter
For Banana Flambé
1 cup dark rum (substitute Brandy or Cognac)
1 1/2 tablespoon butter
Vanilla ice cream for topping
In a large mixing bowl, whisk the eggs until light and fluffy. Add the milk, flour and salt; whisk until thoroughly mixed and no lumps appear.
Heat a non-stick 9 inch pan on medium high heat and melt about a teaspoon of butter. Ladle just enough batter to thinly cover the entire pan. Wait just under 1 minute until edges crisp upward and gently flip over. Cook for another 30 seconds on the other side; set aside on serving plate either rolled or folded in quarters.
Repeat the above step for the rest of the batter.
Slice the bananas into 1/4 inch thick diagonal pieces.
In a sauté pan, heat butter on medium high heat. Add the bananas and sauté for about 2 minutes until golden brown. Add the rum and gently tilt the pan, taking care not to tip too far and cause spillage. If you’re on a gas burner, the rum will light automatically when you tilt the pan. If you’re on an electric or induction stove, use a long lighter (like a barbecue lighter) to carefully flame the rum. Shake the bananas gently around in the flames; flames will die down in a minute by itself.
Turn off the heat. Pour the bananas over the crepes and serve warm with vanilla ice cream on top.