Bananas Foster Crêpes

Name: Bananas Foster Crêpes
Yield: Serves 4
Ingredients: 3/4 cup all-purpose flour; 2 tablespoons granulated sugar; 1/8 teaspoon fine salt; 3/4 cup whole milk; 3 large eggs; 3 tablespoons unsalted butter, melted and cooled, plus more for the pan; 3/4 cup heavy cream, very cold; 3 tablespoons crème fraîche; Pinch of ground cinnamon; 2 ripe bananas, peeled and sliced 1/4 inch thick; 1 cup walnuts, toasted (see page 250) and coarsely chopped; Caramel Sauce (recipe follows), warm; 2 tablespoons confectioners’ sugar mixed with 1/2 teaspoon ground cinnamon; Fresh mint sprigs (optional), for garnish; 1 cup sugar; 1 cup heavy cream; 1/4 teaspoon ground cinnamon; 1 tablespoon orange liqueur, such as Grand Marnier; 1 tablespoon dark rum

December 14, 2011

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Photo by Chelsea Kyle

Bananas Foster was created in 1951 by Paul Blangé at Brennan’s Restaurant in New Orleans, Louisiana. It was named for Richard Foster, a friend of Owen Brennan’s who was then the city’s Crime Commission chairman. If you have been fortunate enough to visit New Orleans and eat at Brennan’s, then you know what an incredible dessert Bananas Foster is. Sautéed in a buttery, cinnamony caramel sauce and flambéed with dark rum and banana liqueur, bananas are then poured over creamy, rich vanilla ice cream. On the brunch menu at Bar Americain, I take all those yummy components, replacing the ice cream with a slightly tangy crème fraîche whipped cream, and pair them with delicate crêpes. These crêpes are served as an entrée and not a dessert. I can’t think of a better way to start off my weekend.

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