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Recipe: Banana Crêpes in Maple-Rum Sauce by Ken Haedrich

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Yield: 4 servings

Excerpted from Maple Syrup Cookbook, 3rd Edition © 2015 by Ken Haedrich. Used with permission from Storey Publishing Photography by © Michael Piazza Photography. All rights reserved.

Whether for a special breakfast, brunch, or even dessert, this recipe is easy to make. If the bananas are large, three should be enough. The bananas could be served plain, but the crêpes make for an elegant presentation. For dessert, instead of the crêpes, you can also serve the bananas on pound cake, topped with vanilla ice cream.

Ingredients

Crêpes

1 cup unbleached all-purpose flour

1 ¾ cups milk, plus more if needed

4 eggs

4 tablespoons butter, melted, plus

2 2/3 tablespoons for greasing skillet

1/2 teaspoon salt

Bananas

Butter for greasing skillet

4 small to medium bananas, peeled, halved lengthwise and then crosswise

2 tablespoons butter

1/3 cup pure maple syrup

1/4 cup dark rum

1 tablespoon lemon juice

Banana Crepes recipe
Banana Crepes recipe Photography by © Michael Piazza Photography.

Method

1. FOR THE CRÊPES: In a food processor or blender, process the flour, milk, eggs, butter, and salt until smooth. Add more milk if necessary; the batter should have the consistency of light cream. Chill for at least 30 minutes.

2. Heat a small nonstick skillet or crêpe pan over medium heat, then melt 1 teaspoon of butter in it. Spread the butter to cover the bottom and part of the sides of the pan.

3. Pour a little less than 1/4 cup of the batter into the pan and quickly tip the pan, moving it in a circular fashion to evenly spread the batter over the bottom and sides. Cook for about 2 minutes; flip the crêpe and cook for 30 seconds longer.

4. Repeat with the remaining batter. As you finish cooking the crêpes, stack them between sheets of waxed paper to prevent them from sticking. (Crêpes may be frozen, unfilled; leave the waxed paper between them.)

5. FOR THE BANANAS: Preheat the oven to 375°F/190°C. Butter a large ovenproof skillet or casserole dish and lay the bananas in it, flat side down.

6. Melt the butter in a saucepan, then add the maple syrup. Bring to a boil, boil for a moment, then add the rum and lemon juice. As soon as the syrup returns to a boil, remove from the heat and pour over the bananas. Place in the oven and bake for 15 minutes, basting once or twice.

7. Remove the bananas from the oven. Using a slotted spatula, transfer two banana slices to a crêpe and roll the crêpe; place on a dish. Repeat with the remaining bananas to fill seven more crêpes (two per dish).

8. Put the skillet on a burner over high heat, or transfer the liquid to a saucepan if you used a casserole dish, and quickly reduce the liquid to a thick syrup. Spoon the sauce over the crêpes.

Excerpted from Maple Syrup Cookbook, 3rd Edition © 2015 by Ken Haedrich. Used with permission from Storey Publishing Photography by © Michael Piazza Photography. All rights reserved.

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