INGREDIENTS:
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
Whipping cream
2 ounces chocolate syrup, warmed
6 crêpes (see recipe here)
Powdered sugar, for dusting
METHOD:
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 the center of warm crêpes with banana mixture. Fold crêpes over to the middle. Place whipping cream lengthwise over the crêpe. Dust lightly with powdered sugar. Drizzle with leftover rum sauce and warm chocolate syrup and serve.
