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Go60 YUM - recipes and the joys of dining
Share your recipes May 2016

Food Ventures

Crepes Foster

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¼ cup butter

1 cup brown sugar

½ teaspoon ground cinnamon

¼ cup banana liqueur

4 bananas cut in half lengthwise, then halved

¼ cup dark rum

vanilla ice cream

powdered sugar

8 small crepes folded into 1/8 (one-eighth) wedges

 

Combine the butter, sugar, and cinnamon in a sauté pan or skillet. Place the pan over low heat and cook, stirring until the sugar dissolves. Stir in the banana liqueur, and add the bananas. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot. (When igniting alcohol, use extreme caution. Remove the pan from the heat source, then pour in the alcohol and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.) When the flames subside, lift the bananas out of the pan and place 2 pieces over each crepe. Add ice cream. Generously spoon the warm sauce over the crepes and ice cream. Sprinkle with powdered sugar. Serve immediately.

 


Ann's Article:

Indulge Mom with Crepes on Mother’s Day

 

Ann Hattes travels far and wide in search of interesting food adventures.

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