Bananas Foster with Sweet Crepes and Vanilla Ice Cream
Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
Ingredients
Crepes
¼ pound A.P. Flour
¼ cup sugar
4 eggs
Pinch cinnamon
¼ tsp. vanilla extract
¼ cup melted butter
1 cup milk
Bananas
4 Tbsp. unsalted butter
½ cup light brown sugar
2 ripe bananas, peeled and cut into rounds
¼ tsp. ground cinnamon
Pinch salt
Pinch grated nutmeg
1 tsp. pure vanilla extract
¼ cup dark rum
1 ½ ounces banana liqueur
To serve
2 cups vanilla ice cream
Method
Make crepes: In a large mixing bowl cream together the first 5 ingredients. Then add the butter and milk. Strain and reserve. Cook crepes over medium heat using a buttered nonstick pan. Stack on a plate and reserve in the warming oven as they are done. This recipe will produce a few extra crepes they can be stacked up, wrapped and stored frozen for a later menu.
Make bananas: Warm butter and sugar in a sauté pan over medium heat until butter melts, 1 to 2 minutes. Add bananas, cinnamon, salt, nutmeg, and vanilla, and cook, stirring, for 1 to 2 minutes. Remove pan from heat. Add the rum and banana liqueur. Return to heat. If using a gas stove, tip pan away from you carefully until the vapors from the rum ignite. If using induction or an electric cooktop it can be lit with a long match. Cook until flames stop, about 1 minute.
Finish and serve: Fold 4 crepes in half (8 if they are small ones), and then fold them in half again. Divide bananas among crepes and reserve sauce in the pan. Top with a scoop of ice cream and drizzle with the remaining sauce from the pan. Serve immediately.
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