Bananas Foster is a famous table side dessert recipe that originated at Brennan's of New Orleans. Nearly every American chef and pastry chef knows this recipe by heart. Bananas Foster is also nice with crepes for breakfast or dessert.
Bananas Foster is usually made at the table side by a captain or maitre d' and it is immediately served when it is finished cooking. The hot banana rum sauce is poured over vanilla bean ice cream. The ice cream quickly starts to melt and some of the ice cream will become part of the sauce. The sensations of cold ice cream with warm crepes, warm bananas and warm rum sauce is truly one of life's simple pleasures. If the Bananas Foster is made in a kitchen and then carried to the table, then it may be best not to pour the hot banana rum sauce directly over the ice cream and the ice cream should just be placed on top.
Crepe Batter Recipe:
This recipe makes about 6 to 8 small 7" crepes!
Place 2 eggs into a mixing bowl.
Add 1/2 cup of milk.
Add 2 tablespoons of cream
Add 1 pinch of sea salt.
Add 1 small pinch of nutmeg.
Add 1/2 tablespoon of sugar.
Add 4 or 5 drops of lemon juice.
Add 1/2 tablespoon of melted unsalted butter.
Add a little bit of flour at a time, while whisking, till a very thin batter is formed. The batter should barely coat the back of a spoon. Crepe batter should be much thinner than pancake batter.
Heat a non-stick pan over medium/medium low heat.
Use a pastry brush to lightly coat the pan with melted unsalted butter.
Pour just enough crepe batter into the hot pan to form a crepe that is 1/16" to 3/32" thick. (The crepe should be less than 1/8" thick! About 1 to 2 ounces of batter is good, depending on the size of the pan.)
Tilt the pan, so the batter covers the pan with a very thin layer of batter. Tilt the pan to get the batter to form a round shape and to cover any holes in the crepe.)
When the batter turns solid and is cooked firm, flip the crepe gently with a rubber spatula to color the other side with light golden colored highlights.
Slide the crepe from the pan onto a counter top to cool.
Repeat these steps to make as many crepes as you wish. (You can multiply the recipe to make a whole stack. Crepes do freeze very well. For home, it is best to freeze 2 to 4 portions per package.)
Bananas Foster Recipe:
Heat a saute pan over medium/medium low heat.
Add 2 ounces of unsalted butter.
When the butter is melted and bubbling, add 3 or 4 tablespoons of dark brown sugar while stirring.
When the sugar melts and combines with the butter, add 1 pinch of cinnamon.
Allow the sugar and butter to bubble like molten sugar.
Add 1/2 of a banana that is split in half lengthwise.
Add 2 ounces of banana liquor.
Carefully turn the banana slices so they cook on both sides.
When the sauce reduces to nearly a syrup, add 3 ounces of dark rum.
Light the rum with a long stick match and flambé.
When the flames of the burning rum subside, shake the pan gently.
Add the 2 crepes to the sauce in the pan to warm them up.
Place the crepes on a serving plate.
Place a generous size scoop of vanilla bean ice cream on the crepes.
Carefully use a spatula to set the bananas on the ice cream and crepes.
The sauce should be reduced to nearly a syrup by now.
Pour the hot banana rum syrup sauce over the ice cream, bananas and crepes.
Immediately serve before the ice cream completely melts!
When Bananas Foster is served, the conversation at the table usually comes to a quiet end. All attention becomes focussed on enjoying the Bananas Foster! The sensation of hot and cold with the delicious banana and rum sauce is captivating. The crepes are perfect for picking up the sauce. This is a great crepe recipe! Yum! ... Shawna