Bananas Foster Crepes
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INGREDIENTS 1 pint vanilla ice cream 16 Crepes 1 cup Foster Sauce, room temperature 2 bananas, peeled and cut into 1/2-inch slices Divide the ice cream among the Crepes and roll each to resemble a cigar. Place on a serving dish. Pour the Foster Sauce into a skillet and heat to a full boil. After the sauce comes to a foamy boil, add the banana slices and boil until they are just coated and warm. Spoon the banana slices and sauce over each Crepe. Serve immediately. A decorative touch is to slice the bananas on an angle. Crepes This recipe makes at least 16 crepes 3 eggs 2 cups cold milk 1/2 teaspoon salt 1 cup all-purpose flour Beat the eggs lightly, then add the milk and salt. Sift the flour into the egg mixture and whip into a batter the consistency of cream. Ladle enough batter in a very hot crepe pan to swish and coat the pan bottom with a thin layer. Pour any excess out of the pan. Brown the crepe on the bottom side, then turn it over and heat to just firm the second side. Repeat the procedure until no batter remains. Cool the crepes before using. NOTE - I strain my batter twice to avoid any chance of lumps. The crepes can be prepared well in advance. FOSTER SAUCE 4 tablespoons butter 1/2 cup plus 1 tablespoon dark brown sugar, packed 1/4 teaspoon ground cinnamon 1/3 cup honey 1 1/2 teaspoons cornstarch 1/4 cup banana liqueur 2 tablespoons dark rum Melt butter in a saucepan. Do not brown. Add the brown sugar and cinnamon and stir to incorporate. Cook the butter-sugar mixture at a boil for exactly 1 minute, stirring often to prevent sticking. (Watch the timing so that the mixture remains smooth.) Add the honey, stir to incorporate and allow to come back to a boil. Dissolve the cornstarch in half the liqueur and stir this into the boiling mixture. Whip in to bind. Cook 1 minute, then remove from heat. Add the remaining liqueur and rum to the sauce, stirring constantly until well blended.