Inspired by the iconic Bananas Foster of New Orleans’ French Quarter, these luscious crêpes bring a bit of Bourbon Street flair to your table. Sliced bananas are gently simmered in a buttery rum sauce with brown sugar, cinnamon, and toasted pecans, then wrapped in tender crêpes and finished with a drizzle of chocolate and whipped cream. Elegant yet indulgent, this dessert perfectly balances tropical sweetness, a hint of spice, and a touch of Southern decadence.
INGREDIENTS:
2 ounces butter (1/2 stick)
2 tablespoons brown sugar
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
6 to 8 large ripe bananas, sliced
6 ounces light rum
4 ounces banana liqueur
1/2 cup pecans, lightly toasted and chopped
3/4 cup water or milk (for a richer sauce)
Whipped cream, for garnish
2 ounces chocolate syrup, warmed
6 cooked crêpes (see basic crêpe recipe)
Powdered sugar, for dusting
METHOD:
In a large skillet or sauté pan, melt the butter over medium heat. Add the brown sugar, vanilla, and cinnamon, and cook for 2 minutes, stirring until the sugar dissolves and the mixture begins to bubble gently.
Carefully stir in the rum and banana liqueur. Cook for 3–5 minutes over medium heat to allow the alcohol to burn off and the flavors to meld into a smooth, glossy sauce.
Add the banana slices and toasted pecans to the pan. Cook gently for 6–8 minutes, turning occasionally, until the bananas are tender but not mushy. Stir in the water or milk gradually to thin the sauce to a pourable consistency.
Spoon a generous portion of the warm banana rum mixture down the center of each warm crêpe. Fold the sides over the filling and transfer to serving plates.
Drizzle each crêpe with some of the remaining rum sauce and a ribbon of warm chocolate syrup. Dust lightly with powdered sugar and top with a swirl of whipped cream. Serve immediately.
SERVING SUGGESTIONS:
- Serve with a scoop of vanilla ice cream for a full Bananas Foster-style experience.
- Add a few slices of fresh banana on top for extra texture and freshness.
- For a brunch version, pair with mimosas or coffee laced with a splash of rum cream.
- Garnish with shaved chocolate or a sprinkle of toasted coconut for flair.
YIELD: Serves 6
