"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for BANANAS FOSTER CREPES, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, April 17, 2009


3/4 cup milk
1/2 cup all purpose flour
1 egg
1 Tablespoon granulated sugar
2 teaspoons vegetable oil
1/8 teaspoon salt

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

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.)

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:




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