Bananas Foster Crêpes

Bananas Foster Crêpes

Serves 2 (two crepes per person, with extra crepes leftover)

I couldn't wait to make this recipe as a Valentine's Day surprise for my Valentine. Crêpes are my fiancé's favorite weekend treat, and he loves to make bananas foster whenever we have extra bananas hanging around. (Which is often.) You can't imagine the look on his face when I served him this combination for breakfast!

For the crêpes:
1 cup (4 1/4 ounces) all-purpose flour
2 large eggs
1 cup whole or 2% milk
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Unsalted butter for the pan

For the filling:
1/3 cup packed dark brown sugar
3 tablespoons unsalted butter
4 ripe bananas, peeled and sliced
1/4 teaspoon ground cinnamon
1/4 cup dark rum, such as Meyer's
1/2 teaspoon vanilla bean paste or pure vanilla extract
Vanilla ice cream, for serving (optional)

To make the crêpes, combine the flour, eggs, milk, water, sugar, vanilla, and salt in a blender and process until the batter is smooth and slightly foamy, about 10-15 seconds. Strain through a fine mesh sieve into another bowl and refrigerate for a minimum of 30 minutes, or preferably overnight. Gently whisk the batter to recombine before using.

Lightly coat a medium (8- to 10-inch) nonstick skillet or crêpe pan with unsalted butter and set over medium-high heat. When the pan is hot, pour 1/4 cup of batter into the skillet. Swirl the pan to evenly coat the bottom and sides, continuing to rotate until the batter is no longer running. Set the pan back on the stovetop and cook until the bottom of the crepe is light golden brown, about one minute. Using a silicone spatula, flip the crepe and continue to cook until done, about 15-30 seconds more. Continue with the remaining batter, brushing the pan with additional butter if necessary. Hold the crêpes in a warm oven while making the filling.

To make the filling, in a medium (8- to 10-inch) sauté pan, melt the brown sugar and butter over medium heat until completely combined. Add the bananas and cinnamon. Cook until then bananas have softened, flipping occasionally, about 1-2 minutes. Pour in the rum and vanilla. Carefully ignite the filling with a long match or lighter and leave undisturbed until the flame dies out. Gently stir the sauce and remove from the heat.

Heap a spoonful of banana filling in the middle of a crêpe. Fold the crêpe in half, then fold in half again. Continue with three more crêpes. Drizzle crêpes with remaining sauce. If serving as dessert, add a scoop of vanilla ice cream.