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Rum flambéed banana crêpes Recipe

Rum flambéed banana crêpes Recipe
Method
  • 1

    For the pancakes:
    Prepare a brown butter (cook the butter over a high heat for about 1 minute, until light brown).

  • 2

    In a bowl, add the flour, salt and sugar and make a well. Break the eggs into the centre of the well and gently begin to mix together. Gradually add the milk and then the browned butter. Mix until a dough forms and then allow to rest for approximately 15 minutes.

  • 3

    Lightly oil a hot non-stick pan, then add a ladle of the batter. Cook for about 2 minutes on each side.

  • 4

    For the filling:
    Cut the bananas into slices.

  • 5

    Melt the sugar in a saucepan to make a caramel, then add the butter and mix. Add a little water to loosen the caramel.

  • 6

    Just before serving, put each crepe in a lightly buttered, hot pan and top with the bananas. Close the crepe by folding it in half and sprinkle the rum over the top. The alcohol will flame and then serve immediately.

Chef's tip

«You can vary this recipe by replacing the bananas with apples or pears. »

A recipe for crêpes accompanied by caramelised bananas and flambéed with rum.

Rate this recipe :

(14 votes)

  • Preparation  15mins
  • Cooking time  20mins
  • Rest time  15mins

Ingredients for people


    For the pastry
  • Semi-skimmed milk : 500 ml
  • Plain flour : 250 g
  • Whole egg(s) : 4 whole
  • Fine salt : 1 pinch(es)
  • Caster sugar : 20 g
  • Unsalted butter : 40 g
  • Groundnut oil : 30 ml

  • For the garnish(es)
  • Banana(s) : 2 whole
  • Caster sugar : 50 g
  • Dark rum : 100 ml
  • Unsalted butter : 70 g
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