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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

BANANAS FOSTER CREPES Recipe

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This recipe for BANANAS FOSTER CREPES is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CREPES:
3/4 cup milk
1/2 cup all purpose flour
1 egg
1 Tablespoon granulated sugar
2 teaspoons vegetable oil
1/8 teaspoon salt

FILLING:
4 ripe bananas
Lemon juice
2/3 cup firmly packed brown sugar
6 Tablespoons butter
1/2 teaspoon ground cinnamon
1/4 cup banana liqueur
1/4 cup rum
Directions:
Directions:
CREPES: Combine all ingredients in a medium bowl, beat until smooth. Heat a lightly greased 8-inch skillet over medium heat. Spoon about 2 tablespoons batter into the skillet. Tilt the skillet to spread the batter evenly in bottom of pan to form a 5 1/2 inch circle. Cook until the edges are light brown; remove from skillet and repeat with remaining batter. Separate crepes with waxed paper. (If making ahead, cover and refrigerate; bring to room temperature before serving.)

FiLLiNG:
Peel the bananas. Cut each banana in half crosswise and in half again lengthwise. Brush with lemon juice in a large skillet, combine sugar, butter and cinnamon. Stirring constantly. cook over medium heat until sugar dissolves, Add bananas; cook for 3 to 4 minutes, turning once. Pour liqueur and rum over bananas and cook for 2 more minutes. Remove from heat. Reserving sauce, place 2 banana slices on each prepared crepe. Fold edges of crepe over bananas; place on serving plate. Spoon reserved sauce over crepes and serve immediately with a scoop of vanilla ice cream. Serves
Number Of Servings:
Number Of Servings:
8

 

 

 

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