Created in 1951 by Paul Blangê at Brennan’s Restaurant in New Orleans Bananas Foster was named for Richard Foster, a friend of Brennan’s. The dessert is made of a divine amalgamation of butter, brown sugar, cinnamon, dark rum, and if you really want to be authentic – banana liqueur. Typically the butter, sugar and bananas are cooked, and then the alcohol is added and ignited in a dramatic flambê fashion – the resulting bananas and sauce are then served over ice cream. In this version the ice cream is swapped for crepes – although there’s no reason you couldn’t do both. There really is no better filling for a warm crepe than bananas sauteed in butter and brown sugar – and yes, you can totally skip the booze. Unless you don’t want to.
To make the bananas, heat butter in a medium skillet and saute the bananas until they start to turn golden. Add brown sugar and maple syrup or honey and stir the sauce until smooth. Quantities are up to you, really – first thing in the morning it’s perfectly acceptable to just wing it.
Finish with rum and/or banana liqueur and dribble over a freshly made crepe. Roll up and eat, with or without whipped cream. (If you like, add a scoop of vanilla ice cream first.) How to win friends and influence people, early in the morning.
Bananas Foster Crêpes
1 1/4 cups milk
1 Tbsp. butter, melted, or canola oil
3/4 cup all-purpose flour
1 tsp. sugar
extra oil, butter or nonstick spray for cooking with
2 Tbsp. butter
2 bananas, sliced
3 Tbsp. brown sugar
3 Tbsp. maple syrup or honey
2 Tbsp. rum or banana liqueur (optional)
Pulse the milk, eggs and butter in a blender until foamy or whisk until well blended; add the remaining ingredients and pulse or whisk until smooth. Let the batter sit for half an hour.
When ready to cook, preheat a large skillet or griddle and brush it with butter or oil or spray it with nonstick spray. Pour about a quarter cup onto the skillet and tilt it around so that it runs into a circle. Cook until the top loses its gloss, which should only take a minute or two, then flip. The bottom should be golden. Cook the other side for about 30 seconds and then slide out onto a plate.
To make the bananas, heat the butter in a medium skillet set over medium-high heat. When the foam subsides, add the bananas and cook until starting to turn golden. Add the brown sugar and syrup or honey and stir the sauce until smooth. Once it starts bubbling and coating the bananas, add the rum or liqueur, if using. When the fruit is soft and golden and the sauce is bubbly, remove it from the heat. Drizzle some down the middle of each crepe and fold or roll it up to serve.
Makes about 10 crepes.
What do nachos, boysenberries, and graham crackers have in common? They were all named after people!