Bananas Foster Crepes

We've tackled risotto and homemade pasta... in my opinion, these are two scary things for the home chef to tackle for the first time. With our confidence from those successful ventures we've now tackled crepes! Whenever Patrick and I go out to brunch he usually orders sweet dishes and I'm usually ordering something a bit more savory. One of the dishes Patrick really loves is crepes with fresh fruit.

Since I make all things from ABC's The Chew these days, it must've been no coincidence that Mario Batali made crepes one day! He must've known that Patrick loves them. With this encouragement off I went to the store for crepes ingredients and a special Saturday morning breakfast.

Mario Batali's Bananas Foster Crepes
Mario Batali's Bananas Foster Crepes from ABC's The Chew
   time 30 min | serves 6
   For the Crepes
1 1/2 cups All-Purpose Flour
4 Eggs
2 cups Whole Milk
3 tablespoons Extra Virgin Olive Oil
pinch of Salt
Butter (to oil crepe pan)
   For the Banana Foster
1/2 stick Butter
1/2 cup Dark Brown Sugar
1 stick Cinnamon
1/4 teaspoon freshly grated Nutmeg
2 teaspoons Vanilla Extract
4 Bananas (diced)
1/3 cup Dark Rum
Salt (to taste)
   For the Melted Peanut Butter 
1 cup All Natural Peanut Butter
Water (plus more as needed)
Salt (to taste)
Confectioners Sugar (to garnish)
**We halved everything!

For the Crepes: Place the flour in a mixing bowl. Add the eggs one at a time, whisking to combine. Add the milk bit by bit and whisk to combine until all the milk is incorporated. Whisk in the extra virgin olive oil. Season with salt and allow the batter to stand for 10 minutes to an hour.
   Heat a 6-inch nonstick pan over high heat until hot and add a dab of butter. Turn the heat down to medium and pour 1 1/2 tablespoons of batter into the pan and swirl to coat. Cook until pale golden on the bottom, about 1 minute. Flip and cook just 5 or 10 seconds on the second side. Remove and set aside. Continue the process until all the batter has been used. Keep warm on a plate and cover with a warm towel.

For the Bananas Foster: Melt butter over medium heat in a large non-stick skillet. Add the brown sugar, spices and vanilla and cook until caramelized, stirring occasionally. Toss in the bananas and coat with the sauce. Add the rum and flambe until flames extinguish.

For the Melted Peanut Butter: Heat peanut butter in a small sauce pan over low adding water as needed to thin to desired consistency. Season to taste. Garnish with confectioners sugar to serve.

To Assemble: Fill crepes with a large spoonful of the filling and serve with a drizzle of melted peanut butter.

I had a little trouble making the melted peanut butter drizzle so I just added a good sized dollop to to the bananas foster and let the warmth melt it. I would definitely recommend making this with a partner! The crepes are a bit labor intensive and require constant attention. So Patrick was handling the crepes while I was working on the bananas foster. When we make it again we will definitely make the crepe batter the night before (as Mario recommended) if for no other reason than breakfast will come together so much quicker than having to let the batter rest.

I even let Patrick light the rum on fire...

1 comment:

  1. You do try so many new and different dishes - I like crepes so I know these were good.