Banana Crepes With Brown Sugar Rum Sauce

Recipe by Annacia
READY IN: 1hr 20mins
YIELD: 8 crepes




  • In a blender, blend eggs with milk.
  • Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
  • Blend until smooth.
  • Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
  • To cook, heat a lightly buttered 7" or 8" crepe pan.
  • Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
  • Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
  • Cook for a few seconds, just until lightly browned.
  • Place on a plate and repeat with remaining batter.
  • If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
  • In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
  • Bring to a boil; reduce heat and simmer for 2 minutes.
  • The mixture will foam, so be careful it doesn't boil over.
  • Set aside and let cool to room temperature.
  • Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
  • If desired, sprinkle with a few berries, extra slices of banana, or pecans.
  • Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
  • Makes about 8 crepes, depending on size.