Bananas Foster Crepe Pockets
This easy dessert is a melt-in-your-mouth experience that will leave you in a fancy food coma. Sliced bananas are cooked in a sweet buttery rum sauce, wrapped in crepes, and topped with ice cream and toasted walnuts. Need we say more?
for 4 servings
- 1 large egg
- 1 ½ tablespoons unsalted butter, melted and cooled slightly
- ⅔ cup all purpose flour (85 g)
- 1 tablespoon granulated sugar
- 1 cup whole milk (240 mL)
- 1 pinch kosher salt
- 4 tablespoons unsalted butter, divided, plus 2 teaspoons
- ½ cup walnuts (60 g), roughly chopped
- ½ cup dark brown sugar (100 g)
- ½ teaspoon ground cinnamon
- 2 tablespoons water
- 3 tablespoons dark rum
- 3 just-ripe medium bananas, cut into ⅓-inch (.85 cm) slices
- 8 oz vanilla ice cream (225 g)
- Calories 731
- Fat 33g
- Carbs 92g
- Fiber 7g
- Sugar 49g
- Protein 13g
Estimated values based on one serving size.
- Preheat the oven to 200°F (95°C).
- In a blender, combine the egg, melted butter, flour, granulated sugar, milk, and salt. Blend on medium-high speed until smooth.
- Melt ½ teaspoon butter in a 9-inch nonstick skillet over medium heat until bubbling. Pour in a scant ½ cup of batter and swirl to coat the bottom of the pan. 4. Cook for 2 minutes, until set and golden brown in spots on the bottom. Flip and cook for another 30–60 seconds, until cooked through and golden brown. Transfer to a baking sheet and cover with a kitchen towel while you repeat to make the remaining 3 crepes. Keep the crepes warm in the oven while you make the filling.
- Wipe out the pan and return to medium-high heat. Add the walnuts and toast for 3–5 minutes, until fragrant and beginning to brown. Remove from the pan and let cool.
- Wipe out the pan and return to medium heat. Melt the remaining 4 tablespoons of butter until bubbling. Stir in the brown sugar and cinnamon and cook until dissolved, about 2 minutes. Stir in the water and cook for 3–4 minutes, until the sauce is darkened and reduced. Pour in the rum and stir to combine. Cook for 1 minute, until the alcohol burns off. Fold in the bananas and cook for 1–2 minutes, until softened and glossy.
- Place a crepe on a clean surface. Spoon ½ cup of the bananas onto the center of the crepe; it’s okay if some of the sauce gets into the crepe. Fold the edges of the crepe inward to create a square pocket, leaving some of the filling exposed in the center. Repeat with the remaining crepes and filling. You should have plenty of sauce left over.
- Plate each crepe and top with a scoop of ice cream and 2 tablespoons of the toasted walnuts. Generously drizzle each crepe with a couple tablespoons of the leftover sauce.
- Serve immediately.
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