Thin and golden crepes filled with caramelized bananas using brown sugar, then flambéed with dark rum. A drizzle of maple syrup added at the end transforms the caramel into a rich and shiny sauce. A spectacular yet simple recipe, perfect for a brunch or a gourmet dessert.
Ingredients
- all-purpose flour
- eggs
- milk
- sugar
- pinch of salt
- melted butter
- Butter for cooking
- ripe bananas, sliced into thick rounds or cut in half lengthwise
- brown sugar
- butter
- dark rum
- maple syrup
- Maple syrup, to taste
Instructions
- In a large bowl, whisk the eggs with the milk, sugar, and salt. Gradually add the flour until a smooth dough is obtained, then add the melted butter.
- Heat a lightly buttered pan over medium heat. Pour a small amount of dough into the pan and tilt the pan to form a thin crepe. Cook for about 1 to 2 minutes on each side. Repeat with the remaining dough and keep the crepes warm.
- In a large pan, melt 1 tablespoon of butter over medium heat. Add the brown sugar and cook for about 30 seconds, until it begins to melt.
- Add the bananas and gently caramelize them on both sides for 1 to 2 minutes, without stirring too much to prevent them from breaking apart.
- Remove the pan from heat before adding the dark rum. Return the pan to the heat and, with care, ignite the rum using a long match. Let the flame completely die out.
- Add 2 tablespoons of maple syrup and return to low heat. Gently stir to obtain a shiny caramelized sauce that coats the bananas.
- Place the flambéed bananas on the crepes, fold them, and generously drizzle with the rum, brown sugar, and maple syrup sauce.
- For an even more WOW effect, finish with an additional drizzle of maple syrup just before serving.
- Note: For safely flambé, always remove the pan from the heat before adding the rum and never pour the alcohol directly from a bottle over an open flame. Turn off the kitchen hood before flambé.
