Steps:
- To make the crêpes, whisk together the flour, granulated sugar, and salt in a medium bowl. Whisk together the milk, 2 tablespoons water, the eggs, and the butter in a small bowl. Add to the flour mixture and whisk to combine. Cover and let sit at room temperature for 30 minutes or refrigerate for up to 1 day.
- Line a large plate with parchment or wax paper. Heat a crêpe pan or an 8-inch nonstick skillet over medium heat and brush the bottom and sides with melted butter. Add 3 tablespoons crêpe batter to the skillet and immediately tilt and swirl the skillet to spread the batter evenly over the bottom. Cook until the center of the crêpe is cooked through and the edges are lightly browned, about 1 minute. Gently flip and cook the other side for 20 seconds. Invert the crêpe onto the prepared plate. Repeat with the remaining batter, placing parchment paper between crêpes. The crêpes can be made 1 day in advance, covered, and refrigerated.
- To make the topping, whip the heavy cream with a handheld electric mixer or a balloon whisk until soft peaks form, add the crème fraîche and cinnamon, and whisk until combined.
- Place the crêpes, pale side up, on a flat surface, arrange 5 slices of banana down the center of each crêpe, and roll tightly. Place 2 crêpes on each of 4 large plates and add a few slices of banana. Top with a large dollop of the whipped cream and chopped walnuts and spoon some of the caramel sauce over the crêpes. Dust with some of the cinnamon confectioners' sugar and garnish with mint sprigs if desired.
- CARAMEL SAUCE
- Combine the sugar and 1/2 cup water in a medium saucepan and bring to a boil over high heat, swirling the pot occasionally (do not stir) to even out the color. Cook until deep amber in color, about 8 minutes.
- While the caramel is cooking, pour the heavy cream into a small saucepan and bring to a simmer over low heat. Remove from the heat and keep warm.
- When the caramel has reached a deep amber color, slowly whisk in the heavy cream. Be careful; the hot mixture will bubble. Whisk until smooth. Remove from the heat and stir in the cinnamon, orange liqueur, and rum. The sauce can be cooled, covered, and refrigerated for up to 1 week. Reheat over low heat or in the microwave. Serve warm.
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brenda Aragon
[email protected]These crepes were absolutely delicious! I highly recommend them.
The Three Musketeers
[email protected]I'm not sure if I did something wrong, but my sauce didn't turn out very thick. It was more like a syrup.
Kadi
[email protected]These crepes were a bit too complicated to make for a weekday breakfast, but they would be perfect for a special occasion.
Princess Dennis
[email protected]I found the sauce to be a bit too sweet, but the crepes themselves were delicious.
Marwan Elsayad
[email protected]These crepes were very easy to make and they turned out great! I will definitely be making them again.
Geneva Reed
[email protected]I made these crepes for a special occasion and they were a hit! Everyone loved them.
Salah Basheer Al Juzuli
[email protected]These crepes were a bit too expensive for my taste. I think I can find a cheaper recipe that tastes just as good.
RDX HUNTER
[email protected]I'm not a fan of bananas, but I still enjoyed these crepes. The sauce was so good that it made up for the bananas.
Zainabu Bakali
[email protected]These crepes were amazing! I loved the combination of the sweet bananas and the rich sauce.
Sufiyan Kaalo
[email protected]These crepes were a bit too thick for my taste. I think I would prefer a thinner crepe.
Milan Ghising
[email protected]I'm not sure what I did wrong, but my crepes turned out rubbery. I think I might have overcooked them.
Ibra Yare
[email protected]These crepes were a bit more difficult to make than I expected, but they were worth the effort. They were absolutely delicious!
Kev Cervantes
[email protected]I made these crepes for my husband's birthday and he loved them! He said they were the best crepes he's ever had.
Malik Noraiz
[email protected]These were the best crepes I've ever had! The sauce was incredible and the crepes were cooked perfectly.
Suba Suba
[email protected]I found the crepes to be a bit dry, but the sauce was delicious. I would try a different crepe recipe next time.
jhon liyon
[email protected]These crepes were a bit too sweet for my taste, but they were still very good.
lilbabyboymax
[email protected]I'm not a huge fan of crepes, but these were amazing! The sauce was so rich and flavorful.
Abdiqordhere Abdullahi
[email protected]These were delicious! I made them for a brunch party and everyone raved about them.
Dan Chikumba
[email protected]My family loved these crepes! The bananas foster sauce was the perfect topping. I will definitely be making these again.