The past 2 weeks have been a little crazy; my Grandma’s doctor appointments, finals, planning my sisters 30th birthday party, and just life in general. So I hope everyone had a wonderful Memorial Day weekend, that was somewhat relaxing and filled with friends and family. I know mine was! My Aunt and Uncle planned a last minute birthday get-together for my cousin Aurora. She turned 20! I can’t believe she is already 20; I remember making her a little cake with a surf Barbie on it for her 5th birthday. The time truly does fly by! For this birthday, my Aunt wanted me to make crêpes, with a banana filling. I have never made them before, and I was nervous they wouldn’t turn out. To my surprise they were fairly easy to make and everyone, who had one, loved them!
For the batter, I used our trusty Blendtec! This machine is amazing and does anything from batters, to ice cream, to juice. I am so glad my sister made the investment and bought one. The crêpe batter is 1 3/4 cup of cake flour, 1/4 teaspoon of sea salt, 2 cups of milk at room temperature, 4 eggs at room temperature, and 5 tablespoons of melted butter. For the milk I used whole, but I have read that half and half works well too, and I used salted butter, but you could probably use unsalted. I put everything into the Blendtec, as listed above, and pushed the batter button. 40 seconds later I had perfectly blended batter. This needs to rest in the fridge for at least 4 hours, preferably overnight.
I used my 12 inch nonstick pan to cook these babies up. On medium heat, place about 1 1/2 teaspoons of butter into the pan to melt. This will have to be done every 3 crêpes, or so. After the butter melted I used my handy regular Wilton cupcake scoop. This was the perfect amount for this size pan. Once the batter is dropped in, swirl the pan around to distribute the batter into a thin layer. Cook for about 1 minute, or when it looks set on top and has a wonderful golden coloring on the bottom. Flip over and cook for about 40-50 seconds. The second side will take under 1 minute to cook. Using this scoop, and this recipe it makes about 12 crêpes.
I made these the night before, and they kept nicely. I placed each cooled crêpe on a piece of wax paper, and then wrapped the stack in cling wrap. The next day I heated them up on a cast iron, double burner skillet.
I decided to make Banana Foster Crêpes, and it was much simpler than I thought it would be. To fill the 12 crêpes, I used 1 cup of brown sugar, 1 cup of butter, 6 large bananas, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 2 teaspoons of pure vanilla extract, and 4 ounces of rum.
Place the butter and brown sugar into a large pan on medium heat, I used the one I made the crêpes in, and let the butter melt and brown sugar combine for about 2-3 minutes. Then add the sliced bananas, cinnamon, nutmeg, and vanilla. Cook this for about a minute, just until everything is combined. Remove the pan from the heat, and add the rum. Now for the fun part, set it on fire! I have an electric stove, so I had to use a long stick match. If you have a gas stove, you can just tilt the pan, and the rum should catch fire. Flambé away and return to the heat and swirl around a bit, until the flame goes out. This took about a minute. The butter, sugar, and bananas will be all bubbly and it is ready to serve.
With a slotted spoon, place the bananas in the crêpe. Fold the crêpe in half, and then in half again. Drizzle the top with the liquid part of the banana mix and then top with a dollop of crème fraîche. The crème fraîche really takes the edge off all that sweetness.
I was surprised at how easy these were to make. Even though it seems a tad daunting don’t let it overwhelm you. Have fun with the process and enjoy!