2 ounces butter (1/2 stick)
2 tablespoons brown sugar
2 teaspoons pure vanilla
1 teaspoon cinnamon
6 to 8 large bananas, sliced
6 ounces light rum
4 ounces banana liqueur
1/2 cup pecans, toasted lightly and chopped
3/4 cup water or milk, if you’d like a richer sauce
2 ounces chocolate syrup, warmed
6 crêpes (see recipe and video here)
Powdered sugar, for dusting
In a large saucepan, melt butter. Add sugar, vanilla and cinnamon and cook for 2 minutes. Add rum and liqueur. Stir. Cook for 5 minutes on medium heat. Add bananas and pecans and cook until tender, approximately 6 to 8 minutes. Add water (or milk) gradually and stir until blended.
Fill center of warm crêpes with banana mixture. Fold crêpes over to middle. Place whipping cream lengthwise over crepe. Dust lightly with powdered sugar. Drizzle with leftover rum sauce and warm chocolate syrup and serve.