Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crepes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 crepes
1/2 C. butter
1 C. light brown sugar
1/4 Tsp. cinnamon
1/3 C. white rum
8 medium-size bananas
2 Tbsp. lemon juice
1/4 C. pecans
Basic Recipe for 8 Crepes:
1/2 C. flour
2 Tbsp. butter -- melted and
cooled (or 2 Tbsp. salad
oil)
1 Whole egg
1 egg yolk
3/4 C. milk
Make crepes. In large skillet, melt butter. Add brown
sugar, cinnamon and rum; stir over medium heat until sugar is
dissolved. Peel bananas; remove tips and brush with lemon
juice. Gently saute banana in sauce, turning until tender,
about 5 minutes. Do not break bananas. Place a banana in
center of each crepe; fold crepe around banana. Arrange crepes
in heatproof serving dish or skillet. Add pecans to sauce;
pour over crepes, reheat gently. Nice served with vanilla ice
cream. Makes 8 servings.
Basic Recipe for 8 Crepes:
In small bowl combine flour, melted butter, whole egg,
egg yolk and 1/4 cup milk. Beat with rotary beater until
smooth. Beat in remaining milk until mixture is well blended.
Refrigerate, covered at least 30 minutes. Slowly heat an
8-inch skillet until a drop of water sizzles and rolls off.
For each crepe, brush skillet lightly with butter. Pour in
about 2 tablespoons batter, rotating pan quickly to spread
batter completely over bottom. Cook until lightly browned;
then turn and brown other side. Turn out on wire rack. Keep
warm in 300 degrees oven. (Stack crepes with a piece of waxed paper
between each 2 if not using for several hours.)
