Bananas Foster Crêpes

 

I spent Memorial Day weekend in Virginia with my Paris girls, Sarah and Vessie. We met while studying abroad in Paris, and . . . well, we just love each other. More on that in another post. We went to a little café where they served crêpes . . . but opted for the chocolate fondue instead. It was the right thing to do at the time. However, this engendered a longing in my heart for some amazing crêpes. So the next morning, we made ‘em for breakfast! We used a simple batter recipe that you can make in the blender (from tastykitchen.com), and did a little imitation of bananas foster with some liqueur modifications. Sarah even lit the pan on fire. We folded the bananas inside the crêpes, and topped it all with whipped cream and sugared pecans. Oh my!!!!! Definitely eat these with coffee to cut the sweetness—but they are spectacular! Plus, I learned how to flip a crêpe, which I can tell is going to be one of the major achievements of my life. I’m sure those skills will come in handy in the heavenly realms as well.

CRÊPE BATTER

4 eggs

1 cup flour

½ cup milk

½ cups water

½ teaspoons salt

2 TBS sugar

2 TBS melted butter

Toss ingredients in a blender or bowl. Blend for around 30 seconds, or hand mix for a minute or two (that’s what we did after discovering the blender was broken). Let the batter sit for a while on the counter (covered)—ideally an hour, but we were impatient and only waited 20 minutes.

Now I always mess up the first crêpe, so please don’t be discouraged if that happens to you.

Messing up the first crêpe

It’s important to get the heat just right, and that might mean one sacrificial lamb/crêpe. But don’t worry! Let’s forge ahead.

Get out a medium sized non-stick skillet (or a crêpe pan if you’re too cool for school) with a flat bottom.  If your pan is warped at all, it’s really going to mess up your game. Start the heat on medium to medium high, and melt some butter in the bottom as if you were making pancakes. You want a thin coating of butter all over the pan. Now it’s time to pour in the batter. I think I used somewhat less than ¼ cup batter for each crêpe, but depending on the size of your pan that could vary—the idea is to coat the bottom of the pan with the thinnest layer possible of batter. So as soon as you pour some batter in, immediately tilt the pan back and forth so that the batter runs all about. Then, let it sit. After a few minutes, I try to put my spatula under a side and lift the whole little pancake up—if you can do this, you can flip it at this point. Don’t be jealous of Sarah’s skills:

Master crêpe flipper!

She’s airborne, folks!

You want a few brown spots on each side of the crêpe (in my opinion), and I flipped each one back and forth a couple times to get it where I wanted it (probably breaking 15 French cooking rules while I was at it). Does this sound complicated? If so, please just think of it as making pancakes. It’s exactly the same thing! Except these are really thin. And French.

SPECIAL FOSTER-ESQUE BANANA FILLING

¼ cup (½ stick) butter

1 cup brown sugar

½ teaspoon cinnamon

¼ cup Grand Marnier (orange flavored liqueur)

4 bananas (cut lengthwise and then in half)

¼ cup rum

Whipped cream

Sugared pecans

Combine butter, sugar, and cinnamon in a non-stick skillet. Stir over low heat until it’s all melty and bubbly. Add the Grand Marnier (or get creative and switch up the liqueur flavor!) and stir; immediately, add the bananas flat side down. Cook over low heat until the bananas start to get a little soft.

Getting bubbly

Then, add the rum. If you’re brave like Sarah, ignite the rum … if not, let the alcohol burn off for a few minutes.

Lighting up

And the flames leap higher . . .

Now it’s time to assemble! Lay a crêpe on a plate. Spoon a banana and some sauce inside, and fold. Top with whipped cream, more sauce, and sugared pecans. Don’t skimp on the pecans! The contrast of the soft crêpe with the crunchy pecans is amazing.

Have fun with crêpes—the things you can put in them are only as limited as your imagination (or your grocery budget as some of us may have it). Piles of fresh strawberries … the traditional butter and sugar … and all sorts of savory goodness! I’m envisioning something with blue cheese. And spinach. Sarah and I ate a couple with bacon and melted cheese inside. Make them this weekend and you’ll be thanking yourself.

Click here for printer friendly version: Bananas Foster Crêpes

8 thoughts on “Bananas Foster Crêpes

  1. Asmara

    Hola Jenna!
    No me dí cuenta de que me contestaste en el post de tu hermana,sorry!
    Por aquí todo bien,trabajando y eso,y Alejandro hecho un campeón como puedes ver,ya tiene 8 años así que está muy mayor.Y vosotros que tal???
    La receta tiene buena pinta,me la anoto e intentaré hacerla este finde,a ver qué sale.
    Me podrías decir qué significa TBS??y pecans??Gracias.Muchos Besos.

    Reply
    1. Jenna

      8 años!!! Guau! Qué mayor se está haciendo … Nosotros pues nada, todo bien, disfrutando de la vida aquí en Chicago con todos los festivales de música, la playa justo al lado, y el buen tiempo. =)
      “TBS” significa “tablespoons” (cucharadas) y “tsp” significa “teaspoons” (cucharadillas). “Pecans” creo que se llaman “pacanas”? No sé exactamente … es un tipo de nuez. Ya me dirás cómo te sale!

      Reply
  2. Vicki DeArmeyv

    Of course I have to make a comment on the crepes having lived in France for 30 years. I know that about that first “sacrificial” crepe, haha!! Guess what!? I don’t have it anymore.. one thing that might help is to spray your crepe skillet the first time around, that helps from the first one sticking.. also another thing I had to learn by trial and error was to let the skillet heat up under mod. high temp and make sure you let it heat up totally.. sometimes you have to lower it after a few crepes if you see they are getting too brown too fast.. anyways just a little crepe expert advice hehe… your crepes look amazing and se me hace la boca aqua to look at the picture.

    Reply
  3. NO Supplements

    Aloha! Just adding a brief little note in your guest book to say good day from Moncton, which is actually up in Canada. I am truly liking what you’ve got going on here with your blog and I truly do hope you continue to keep writing it. In any case I won’t occupy anymore of your time, I simply wished to say hello there and have a great summer.

    Reply
    1. Jenna

      Great! Well the bananas are the easy part–really. =) If you’ve mastered the crepes, it should be easy as pie for you. Let me know how it turns out if you do give it a whirl!

      Reply

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