Ingredients:

  • 1 cup Whole Milk
  • 2 Large Eggs, room temperature
  • ¾ cup All-Purpose Flour, sifted
  • 1 Tbsp Granulated Sugar
  • ¼ tsp Salt
  • 2 Tbsp Unsalted Butter, melted (plus extra for pan)
  • 4 Tbsp Unsalted Butter
  • ½ cup Dark Brown Sugar, packed
  • 1 tsp Ground Cinnamon
  • 3-4 medium Bananas, firm and ripe, sliced lengthwise
  • ¼ cup Dark Rum (e.g., Myers')
  • 1 tsp Pure Vanilla Extract
  • Vanilla Bean Ice Cream (4 large scoops, for serving)

Instructions:

  1. Prepare the Batter: Combine milk, eggs, flour, sugar, and salt in a blender. Blend until smooth. Add the 2 Tbsp melted butter and pulse briefly until just combined.
  2. Rest the Batter: Transfer the batter to a bowl, cover, and chill in the refrigerator for at least 30 minutes. This relaxes the gluten and prevents tearing.
  3. Cook the Crêpes: Heat a 10-inch non-stick crêpe pan over medium heat. Lightly grease with melted butter. Pour 3-4 Tbsp of batter into the center, immediately tilting and swirling the pan to spread the batter into a thin circle.
  4. Flip and Stack: Cook for 60-90 seconds until the edges look crisp and the bottom is golden brown. Flip carefully using a spatula. Cook the second side for 30 seconds. Transfer cooked crêpes to a plate, stacking them gently to keep them pliable.
  5. Make the Caramel Base: In a large sauté pan, melt 4 Tbsp unsalted butter over medium heat. Add the dark brown sugar and cinnamon. Stir continuously until the sugar is fully dissolved and the sauce is bubbling and smooth (about 2 minutes).
  6. Add Bananas: Gently place the sliced bananas into the caramel sauce in a single layer. Cook for 1-2 minutes on each side until softened and coated, but still holding their shape.
  7. The Flambé (Safety First!): Remove the pan from the heat immediately. Pour the dark rum over the bananas. Tilt the pan slightly toward a lit lighter or match to ignite the rum. Stand back! Let the flames burn out naturally.
  8. Finish the Sauce: Return the pan to the heat briefly, stir in the vanilla extract, and immediately remove from heat.
  9. Fill the Crêpes: Lay a crêpe flat. Place one or two slices of warm banana near the center. Fold the crêpe into a triangle or roll it up tightly.
  10. Plate and Sauce: Place two filled crêpes on a serving plate. Top with a generous scoop of vanilla ice cream and spoon the hot, rich caramel sauce directly over the ice cream and crêpes. Serve immediately.