Bananas Flambé over Crêpes

Name: Bananas Flambé over Crêpes
Yield: serves 4-6
Ingredients: 1/2 cup sprouted spelt flour or whole wheat pastry flour; Pinch of sea salt; 2 large eggs; 1 large egg yolk; 1 1/4 cups (1 percent) low-fat milk or unsweetened soy milk; 1 teaspoon vanilla extract; 2 tablespoons unsalted butter or nonhydrogenated butter substitute; 3 tablespoons unsalted butter or nonhydrogenated butter substitute; 1/2 cup amber agave nectar; Pinch of sea salt; 4 ripe but firm large bananas, sliced; 1/2 cup medium or dark rum; 1/2 teaspoon vanilla extract; Sinfully Rich Vanilla Bean Ice Cream (page 82), Soy Vanilla Ice Cream (page 83), or Skinny Vanilla Bean Frozen Yogurt (page 83)

December 9, 2011

Is there anything more impressive and exciting than a flaming dessert? It’s not nearly as complicated as you might imagine, and what better way to make your guests feel special? You can make these crêpes in advance. Refrigerate them for up to 5 days or freeze them with waxed paper between each crêpe. Just bring the crêpes to room temperature and warm on a baking sheet in a 350°F oven for 5 minutes before serving.

Recipe notes

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