Bananas Foster Crepes

I guess it's safe to assume that I'm bucking tradition. Yep, I don't want to succumb to convention. You know, when the new calender is put up on January 1st everyone resolves to hit the gym and cut back on all the rich, decadent and delicious food we've been over indulging in since Thanksgiving.
If you're resolving to cut back on the calories, sugar and carbs- great job! I applaud your efforts and wish you luck. Leave this post immediately before temptation sets in and derails you from your goals.
However, if you're in the mood for something absolutely, positively and deliciously sweet and comforting- you're in the right place.
Bananas Foster Crepes... WOW! The perfect breakfast or brunch item on a lazy Sunday morning. Try it and I think you'll agree that bucking tradition is sometimes very rewarding. 2011 is off to a delicious start ;)

Bananas Foster Crepes (serves 4)
for crepes:
1 3/4 c. all purpose flour
1/2 tsp. salt
2 cups whole milk, room temperature (remember, we're being decadent here!)
3 large eggs, room temperature
5 tbsp. melted butter, plus more for skillet

Sift flour and salt in a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whising to combine. Whisk in butter. Batter should be the xoncistency of heavy cream. Add more milk if necessary. Let rest while you start on the bananas foster.

for bananas foster:
3 tbsp. butter
1/2 c. dark brown sugar
3 ripe bananas, cut into 1/4 inch rounds
1/4 tsp. ground cinnamon
pinch of salt and pinch of grated nutmeg
1 tsp. pure vanilla extract
1/4 c. dark rum
1/2 c. creme fraiche or vanilla ice cream

warm butter and sugar in a saute pan over med. heat until butter melts, about 1-2 minutes. Add bananas, cinnamon, salt, nutmeg and vanilla. Cook, stirring for 1-2 minutes. Add rum and ignite the vapors. Cook until flames stop and the alcohol is burnt off. Turn off stove and remove from heat while you make the crepes.

Heat a non-stick skillet over medium heat and brush with butter. Ladle or pour about 3 tbsp. batter (for small crepes) or 1/3 c. batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly and thinly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots and center is lifted by pockets of air, about 1 minute. Run a spatula around the edge of crepe to loosen. Slip spatula under crepe and gently flip in one swift gesture. Cook until bottom is firm and golden brown on spots, about 45 seconds. Transfer to a plate and cover. Repeat with remaining batter, brushing pan lightly with butter as needed.

Fold each crepe in half, then fold in half again. Drizzle crepes with bananas foster sauce, and top with cremem fraiche or ice cream. Serve immediately