Crepes à la Mode with Flambéed

Published:

To flambé safely at home, make sure that you have a metal cover handy that is large enough to tightly fit your saucepan. That way if the flame becomes too large you can control the flame by cutting off the oxygen. Slightly warming the alcohol by placing it in a pot of recently boiled water will make the flame catch more quickly. Add in the scoop of ice cream (we like coconut), and this dessert is just deeevine!

Serves 8 to 10

For the Crêpes

  • 3 large eggs
  • 11⁄2 cups milk
  • 11⁄2 tablespoons rum
  • 1 cup all-purpose flour
  • 1⁄2 teaspoon sea salt
  • 6 tablespoons butter, melted

For the Flambéed Bananas

  • 1⁄4 cup brown sugar
  • 3 tablespoons butter, at room temperature
  • 1⁄2 teaspoon ground cinnamon
  • 1/4 cup ortanique or orange juice
  • 6 bananas, sliced diagonally
  • 1⁄4 cup Grand Marnier or Cointreau
  • 3 tablespoons Appleton Estate rum (or other dark rum)
  • 1/4 cup ortanique or orange juice
  • 1 tablespoon ortanique or orange zest
  • 10 tablespoons confectioners’ sugar
  • 9 tablespoons butter, at room temperature
  • 3 tablespoons Appleton Estate rum (or other dark rum)
  • Ortanique or Valencia orange segments, for serving
  • Vanilla ice cream or Coconut Ice Cream for serving

Method

1. To make crêpes, whisk together the eggs, milk and rum in a medium bowl. Add the flour and salt and beat until smooth—the batter should be slightly thick, but still liquid in consistency. Refrigerate for about 30 minutes or up to 2 hours.

2. To make the flambéed bananas, melt the brown sugar, butter and cinnamon in a large saucepan over medium heat until the sugar is melted and bubbling. Whisk in the ortanique juice and reduce for about 3 minutes. Add the bananas and sauté until softened and beginning to brown. Pour the Grand Marnier over the bananas and reduce until evaporated, about 2 minutes. Splash with the rum and light with a match, allowing the rum to burn off. Set aside off the heat.

3. In a medium saucepan, simmer the ortanique juice and the zest with the confectioners’ sugar over medium heat until reduced by half, about 5 minutes. Whisk in the butter, a little at a time. Add the rum just before serving; in the meantime, keep warm or set aside at room temperature.

4. Heat a crêpe pan over medium heat; brush with some melted butter. Pour about 3 tablespoons batter into the pan, swirling to spread it around evenly. Cook until the bottom is golden, flip over and cook until the other side is golden, about 1 minute more. Transfer to a plate and keep warm.

5. Fill the crêpes with the flambéed bananas and roll up like a burrito. Cut diagonally in half and top with the ortanique segments and ice cream.