BANANA FOSTER CREPES RECIPES

Steps:

• In a large fry pan combine syrup and rum; bring to a simmer. Add bananas, cooking about 3 minutes, or until slightly softened, stirring occasionally.
• On each crepe, place about 1/3 cup vanilla pudding, 3 tablespoons of banana mixture and sprinkle with pecans; roll up and place on serving plate.
• Sprinkle with brown sugar.
• Variation:.
• Place instant vanilla pudding on each crepe with a layer of thinly sliced bananas. Roll and serve sprinkled with powdered sugar.
• Variation:.
• Substitute banana pudding, vanilla ice cream, frozen yogurt or whipped cream for bananas foster mixture.
• Makes 10 crepes.

Steps:

• In a blender, blend flour, milk, eggs and oil until smooth.
• Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet.
• Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.
• Cook for 1 minute or until bottom of crepe is light golden brown.
• Flip; cook 30 seconds to 1 minute or until light golden brown.
• Set aside on a plate and repeat with remaining crepe mixture until you have 6.
• For the bananas, melt the butter over low heat in a large non-stick skillet.
• Add the brown sugar, cinnamon, and vanilla extract, stir until the sugar is dissolved.
• Add 2 tablespoons of water, cover and let the sauce simmer about 2 minutes.
• Add the sliced bananas, gently spooning the sauce over each piece and cook for about 2 to 3 minutes, or until the bananas are glossy and coated with the sauce.
• Remove from heat.
• To serve, spoon a generous 1/3 cup of the bananas in the center of each crepe and fold the left and right side of the crepes to cover.
• Top each crepe with 2 tablespoons ice cream, and any pan juices from the bananas on top, sprinkle with cinnamon and serve right away.