Banana Rum Crepes Recipes

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CARAMELIZED BANANA WITH RUM SAUCE



Caramelized Banana with Rum Sauce image

Categories     Rum     Nut     Dessert     Sauté     Quick & Easy     Banana     Gourmet

Yield Makes 1 serving

Number Of Ingredients 9

2 teaspoons unsalted butter
1 banana, halved lengthwise, then crosswise
2 teaspoons packed brown sugar
2 tablespoons rum (preferably dark)
2 teaspoons water
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
2 tablespoons sliced or chopped nuts, toasted
Accompaniment: vanilla ice cream

Steps:

  • Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
  • Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
  • Serve banana hot, sprinkled with nuts.

CREAMY BANANA CREPES



Creamy Banana Crepes image

My husband and I enjoy taking turns fixing weekend breakfasts. These crepes are frequently on our menus. The sweet-and-sour banana filling is delicious. You'll want to serve them for lunch, dinner and dessert!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 16

2 large eggs
3/4 cup water
3/4 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
BANANA FILLING:
3 tablespoons butter
3 tablespoons brown sugar
3 medium firm bananas, cut into 1/4-inch slices
SOUR CREAM FILLING:
1 cup sour cream
2 tablespoons confectioners' sugar
1/2 cup slivered almonds, toasted

Steps:

  • In a small bowl, combine whisk eggs, water, milk, butter and vanilla. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., In a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from the heat; keep warm., In a small bowl, combine sour cream and confectioners' sugar. Spread over one half of crepes. Top with banana filling and almonds; fold over filling. If desired, sprinkle with additional confectioners' sugar and almonds.

Nutrition Facts : Calories 429 calories, Fat 25g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 327mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 3g fiber), Protein 9g protein.

CARAMEL BANANA CREPES RECIPE BY TASTY



Caramel Banana Crepes Recipe by Tasty image

Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, butter, brown sugar, cinnamon, bananas, whipped cream, caramel sauce

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 11

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
½ cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 bananas, sliced
whipped cream, as desired
caramel sauce, as desired

Steps:

  • In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
  • Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
  • Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
  • In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
  • To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
  • Cook until the edges are starting to slightly crisp.
  • Remove from heat and cover with a paper towel to make sure the crepes stay moist.
  • In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
  • Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
  • Remove from heat and cool.
  • Spread half of the banana mixture on half of one crepe.
  • Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
  • Repeat with the other crepe.
  • Serve with whipped cream and a drizzle of caramel sauce.
  • Enjoy!

BANANA CREPES



Banana Crepes image

French crepes filled with a sweet cream sauce over bananas and topped with whipped cream.

Provided by Jessica Eymann

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 20m

Yield 6

Number Of Ingredients 15

1 cup all-purpose flour
¼ cup confectioners' sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup half-and-half cream
6 bananas, halved lengthwise
1 ½ cups whipped heavy cream
1 pinch ground cinnamon

Steps:

  • Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
  • Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
  • Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
  • Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 60.7 g, Cholesterol 145.5 mg, Fat 28.7 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 17.3 g, Sodium 252.1 mg, Sugar 30.7 g

BANANA CREPES



Banana Crepes image

I like to serve this impressive treat at parties. The pleasant banana-orange flavor makes it wonderful for dinner or brunch. -Freda Becker, Garrettsville, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 crepes.

Number Of Ingredients 13

2 large eggs, room temperature
3/4 cup 2% milk
1/2 cup all-purpose flour
1 tablespoon butter, melted
1 tablespoon sugar
1/8 teaspoon salt
FILLING:
1/2 cup butter, cubed
2/3 cup sugar
4 teaspoons grated orange zest
2/3 cup orange juice
6 medium firm bananas, peeled and sliced
Fresh raspberries, optional

Steps:

  • In a bowl, whisk together first 6 ingredients; let stand 20 minutes. , Heat a lightly greased 8-in. nonstick skillet over medium heat. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook crepe until top appears dry; turn over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. , For filling, place butter, sugar, orange zest and orange juice in a large skillet; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; add bananas to warm., To serve, spoon bananas onto crepes; fold into quarters. Top with remaining filling and, if desired, raspberries.

Nutrition Facts : Calories 443 calories, Fat 20g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 226mg sodium, Carbohydrate 64g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

BANANAS IN BROWN SUGAR AND RUM



Bananas in Brown Sugar and Rum image

Be very careful to stand away from the stove when you add the rum -- the flames will be brief but dramatic.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

4 bananas, ripe but firm
2 tablespoons unsalted butter
1/4 cup dark-brown sugar
1/2 cup dark rum
Creme fraiche or sour cream, for topping

Steps:

  • Peel bananas, and carefully cut in half lengthwise.
  • In a medium saute pan over medium heat, melt 1 tablespoon butter. Add 2 tablespoons brown sugar, and swirl until dissolved.
  • Add 2 bananas, cut side down, and cook for about 2 minutes on each side, turning very carefully.
  • Pouring from a measuring cup, with the pan off the heat, add 1/4 cup rum. Stand back from stove, and return pan to heat. Shake the pan, allowing rum to ignite. Let the alcohol burn off, and again shake the pan, to coat the bananas. Cook until glazed and translucent, about 1 minute longer.
  • Remove bananas to warm plates, divide sauce between them, and repeat with remaining 2 bananas.
  • Garnish each banana with a little dab of creme fraiche or sour cream, and serve immediately.

BANANA RUM CAKE



Banana Rum Cake image

Use this recipe, dark rum, mashed bananas, and yellow cake mix to easily make a moist and flavorful cake.

Provided by LMDINCO

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Yield 24

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
¼ teaspoon baking soda
⅔ cup dark rum
⅔ cup water
2 eggs
1 cup mashed bananas
⅓ cup chopped pecans
⅓ cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons dark rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  • In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
  • Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
  • For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.

Nutrition Facts : Calories 218.8 calories, Carbohydrate 34.2 g, Cholesterol 22.7 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 2.2 g, Sodium 179.2 mg, Sugar 25.3 g

BANANA RUM CREPES



Banana Rum Crepes image

This is a recipe I adapted, when I wanted to get more fiber in our diet. You will be amazed at how light these crepes are! Nice breakfast change.

Provided by Crabbycakes

Categories     Breakfast

Time 40m

Yield 10 crepes

Number Of Ingredients 11

2 tablespoons all-purpose flour
3/4 cup oat bran, uncooked
1 teaspoon baking powder
1 teaspoon salt
1 cup skim milk
3 egg whites, slightly beaten
1 tablespoon liquid vegetable oil
2 large firm bananas, diced
1 cup lite syrup or 1 cup butter-flavored light syrup
1 tablespoon Molly McButter or 1 tablespoon Butter Buds (or to taste)
1 teaspoon rum extract (or to taste)

Steps:

  • Combine flour, oat bran,salt, and baking powder.
  • Combine milk, egg whites and oil, mixing well.
  • Add to oat bran mixture.
  • Mix welll.
  • Heat a 6 to 7 inch crepe pan or skillet over medium high heat; lightly spray with cooking oil before making each crepe.
  • Pour about 1/4 cup batter onto hot prepared pan; Immediately tilt pan to coat bottom evenly.
  • Cook 1 to 1/2 minutes or until top looks dry.
  • Turn cook an additional minute.
  • Repeat until all crepes are done.
  • Keep warm.
  • Note: It is important that your crepe batter is runny, otherwise your crepes with be heavy and thick.
  • Just add a little water to the batter as you are cooking them, as it tends to thicken.
  • Filling: In a small saucepan, put bananas, syrup and butter flavoring.
  • Heat on low heat until hot but not boiling, add rum extract.
  • Place a tablespoon of filling in center of each crepe and roll up, then placing seam side down.
  • Note: You may want to double the filling ingredients so that you can have extra to top the crepes with.
  • This was designed as a low fat, low cal recipe so it doesn't have as much filling as you might prefer.

Nutrition Facts : Calories 149.2, Fat 2, SaturatedFat 0.3, Cholesterol 0.5, Sodium 326.2, Carbohydrate 32.9, Fiber 2, Sugar 13.9, Protein 3.7

BANANA CREPES WITH BROWN SUGAR RUM SAUCE



Banana Crepes With Brown Sugar Rum Sauce image

Garnish these delicious banana crepes with the brown sugar rum sauce and a few pecans, berries, or more slices of banana and some cinnamon sugar. The prep time is really chill time. From: Southern U.S. Cuisine

Provided by Annacia

Categories     Breakfast

Time 1h20m

Yield 8 crepes

Number Of Ingredients 17

2 large eggs
3/4 cup milk
1/2 cup all-purpose flour
2 tablespoons melted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla
1 cup brown sugar, packed
2 tablespoons dark corn syrup
2 tablespoons rum
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla
4 -5 bananas
cinnamon sugar
berries, pecans (or more)

Steps:

  • In a blender, blend eggs with milk.
  • Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
  • Blend until smooth.
  • Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
  • To cook, heat a lightly buttered 7" or 8" crepe pan.
  • Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
  • Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
  • Cook for a few seconds, just until lightly browned.
  • Place on a plate and repeat with remaining batter.
  • If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
  • MAKE THE SAUCE:
  • In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
  • Bring to a boil; reduce heat and simmer for 2 minutes.
  • The mixture will foam, so be careful it doesn't boil over.
  • Set aside and let cool to room temperature.
  • Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
  • If desired, sprinkle with a few berries, extra slices of banana, or pecans.
  • Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
  • Makes about 8 crepes, depending on size.

Nutrition Facts : Calories 340.4, Fat 11.8, SaturatedFat 6.9, Cholesterol 84.9, Sodium 165.4, Carbohydrate 54.9, Fiber 1.8, Sugar 38.4, Protein 4

BANANAS FOSTER CREPES



Bananas Foster Crepes image

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

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 10

1 1/2 ounces (3 tablespoons) unsalted butter
1/2 cup dark-brown sugar
2 ripe bananas, cut into 1/4-inch rounds
1/8 teaspoon ground cinnamon
Pinch of coarse salt
Pinch of freshly grated nutmeg
1 teaspoon pure vanilla extract
1/4 cup dark rum
4 small Classic Crepes
1/2 cup creme fraiche or vanilla ice cream

Steps:

  • Warm butter and sugar in a saute pan over medium heat until butter melts, 1 to 2 minutes. Add bananas, cinnamon, salt, nutmeg, and vanilla, and cook, stirring, for 1 to 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 crepes; reserve sauce in pan.
  • Fold each crepe in half, then fold in half again. Drizzle crepes with reserved sauce, and top with creme fraiche or ice cream. Serve immediately.

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