Rum flambéed banana crêpes
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Rum flambéed banana crêpes
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INGREDIENTS
500 ml Semi-skimmed milk
250 g Plain flour
4 whole Whole egg(s)
1 pinch(es) Fine salt
70 g Caster sugar
110 g Unsalted butter
30 ml Groundnut oil
2 whole Banana(s)
100 ml Dark rum
 

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DIRECTIONS
01
For the pancakes: Prepare a brown butter (cook the butter over a high heat for about 1 minute, until light brown)

02
In a bowl, add the flour, salt and sugar and make a well

03
Break the eggs into the centre of the well and gently begin to mix together

04
Gradually add the milk and then the browned butter

05
Mix until a dough forms and then allow to rest for approximately 15 minutes

06
Lightly oil a hot non-stick pan, then add a ladle of the batter

07
Cook for about 2 minutes on each side

08
For the filling: Cut the bananas into slices

09
Melt the sugar in a saucepan to make a caramel, then add the butter and mix

10
Add a little water to loosen the caramel

11
Just before serving, put each crepe in a lightly buttered, hot pan and top with the bananas

12
Close the crepe by folding it in half and sprinkle the rum over the top

13
The alcohol will flame and then serve immediately.

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