1/4cupdark rum, or maple syrup for an alcohol-free version
1/2teasonpure vanilla extract
vanilla ice cream for serving (optional)
Instructions
Crepes
Combine all ingredients in a blender and blend for a few seconds until smooth. Alternatively, use a large bowl and an immersion blender.
Pour into a medium-size bowl and refrigerate for 30 minutes to overnight.
Heat your largest non-stick pan on medium heat. Melt a little chunk of butter in the pan, and spread it around with a paper towel to coat the pan thinly and evenly.
Give the batter a good whisking before using. Pour about 1/4 cup of batter into the pan, lifting and tilting the pan immediately to spread the batter as evenly as possible. Don't worry if it creeps up the side of the pan, this creates lovely crispy, waffly edges.
Let the crepe cook until the underside is golden brown, adjusting the heat as necessary to avoid burning. Flip, and cook an additional minute or so.
Continue with remaining batter, wiping the pan with additional butter, as necessary. This yields about 6 to 8 crêpes.
Bananas Foster
Heat a medium-size pan over medium heat and add butter and brown sugar. Stir until melted and bubbly.
Stir in cinnamon, and add sliced bananas. Cook, flipping occasionally for a minute or two until softened but not mushy. Add vanilla and rum and ignite using a long match or BBQ lighter. Let it go until the flame burns out. Give the filling a brief stir.
Arrange the crepes on plates as desired. You can fill them and roll them, or fold them into quarters and top with the bananas. Add a small scoop of vanilla ice cream if you wish.