Bananas Foster Crepes
Start to finish: 1 hour 10 minutes (40 minutes active); Servings: 4
o For the crepes:
5 tablespoons unsalted butter
1 cup whole milk
3/4 cup all-purpose flour
2 large eggs
1/4 teaspoon table salt
o For the filling:
2 slightly green bananas
3 tablespoons unsalted butter
1/3 cup packed dark brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup dark rum
Coffee or vanilla ice cream, to serve
Chopped toasted walnuts, to serve
To make the crepes, in a 10-inch nonstick or stick-resistant skillet over low heat, melt the butter. Transfer 2 tablespoons of the melted butter to a ramekin and set aside. Pour the rest of the butter into a blender. Set the skillet aside, but do not wipe it out. To the blender, add the milk, flour, eggs and salt. Blend until smooth, scraping the sides. Strain through a sieve into a bowl, then cover and set aside at room temperature for 30 minutes.
After 30 minutes, heat the skillet over medium-high until hot but not smoking. Reduce the heat to medium. Stir the batter and ladle a scant 1/4 cup into the pan, tilting and rotating the pan until the batter evenly coats the bottom. Cook for 30 to 45 seconds, or until the surface of the crepe looks set and the bottom is barely golden.
Flip the crepe and cook for 30 seconds more on the second side. Transfer the crepe to a cooling rack, then repeat the procedure, brushing the skillet as necessary with some of the reserved melted butter, until you have used up all of the batter. You should end up with 8 to 10 crepes. Once they are cool, set aside 4 crepes. The remaining crepes can be wrapped in plastic, then refrigerated or frozen for another use.