Bananas Foster Crêpes (New Orleans)

The familiar flavours of flambeed bananas take beautifully to the elegant embrace of a crêpe, giving this New Orleans icon a touch of sophistication.

1½ oz (3 Tbsp.) butter
½ cup dark brown sugar
2 ripe bananas, cut into ¼” rounds
1/8 tsp. ground cinnamon
pinch coarse sea salt
pinch nutmeg, freshly grated
1 tsp. pure vanilla extract
¼ cup dark rum
4 small Basic Crêpes
½ cup Crėme Fraîche or Vanilla Ice Cream

Warm butter and sugar in a sauté pan over medium heat until butter melts, 1-2 minutes. Add bananas, cinnamon, salt, nutmeg, and vanilla, and cook, stirring, for 1-2 minutes.

Remove pan from heat. Add rum. Return to heat. If using a gas stove, tip pan away from you carefully until the vapors from the rum ignite. (Or light with a long match.)

Cook until flames stop, about 1 minute.

Divide bananas among crêpes; reserve sauce in pan.

Fold each crepe in half, then fold in half again. Drizzle crêpes with reserved sauce, and top with crème fraîche or ice cream. Serve immediately.

Makes 4 servings.