Here is the Banana Foster Crepe Recipe:
1 3/4 C all purpose flour
1/2 tsp salt
2 c whole milk
3 large eggs
5 Tb unsalted butter, plus more for skillet
Mix flour and salt. Whisk together milk and eggs in another bowl. Combine both mixtures. Whisk in butter. Strain mixture. Refrigerate 2 hrs or up to one day. Batter should be consistency of heavy cream.
Heat skillet first on med to med-high. Add some butter to skillet and melt. Pour 1/3 cup of mixture and move pan around in circular motion so that mixture creates a filled-in circle. Cook till light brown on heated side, then flip for another 30-60 secs. Repeat
For Banana part...
3 Tb unsalted butter
1/2 cup dark br sugar
2 ripe bananas, peeled and sliced
1/8 tsp cinnamon
pinch of salt
pinch of nutmeg
1 tsp vanilla
1/4 c rum
1/2 cup creme fraiche (I just used whipping cream. Ryan says creme fraiche is different. Make sure your cream is fresh; it makes a world of difference)
1. Warm butter and sugar in pan. Add bananas, cinn., salt, nutmeg and vanilla. Cook 1-2 mins. Remove pan from heat, add rum. Use long match to ignite rum. Cook until flames stop, about 1 min. Fold bananas into crepe, reserve sauce. Drizzle sauce over crepe and add dollop of creme fraiche or ice cream.
Like I said, I didn't have or use rum much. It still came out very yummy. This recipe is very sweet and would be good for dessert. Makes about four banana crepes, but crepe recipe makes about ten very large crepes or about 30 six inch crepes.
So there you have it. I found this recipe out of a Martha Stewart Mag. Sure you can find it at Marthastewart.com too!