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Cinnamon Crepes with Rum Glazed Bananas
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Categories: Banana Recipes, Breakfast, Dessert, Pancakes, Warm Desserts
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Total Time: 35 min.

A good way to keep the crepes warm while making the bananas is to wrap them in foil (separately, so they don't stick together) and put them in a 200 degree F oven.

For the Bananas
2 Bananas - sliced
3 ounces dark rum
1 cup maple syrup
1/4 up almond slivers - toasted
For the Crepes
4 Eggs
1 1/2 cups flour
1 1/2 cups milk
1 teaspoon Ground cinnamon
pinch salt
1 teaspoon butter - melted
sugar to garnish
For the Pastry Cream
3 cups Milk
2/3 cup sugar
2 eggs
1 egg yolk
3 teaspoons cornstarch
1 teaspoon vanilla

For the Pastry Cream

Heating 2 1/2 cups milk in a double boiler until steam rises from the surface. In a bowl combine remaining 1/2 cup milk and sugar. Sift in cornstarch and whisk. Add eggs and whisk until well blended. Remove milk from heat and gradually whisk in egg mixture. Return pan to double boiler and stir constantly over medium heat until thickened and smooth. Remove from heat and stir in vanilla. Transfer to a bowl, press plastic wrap onto surface and refrigerate.

For the Cinnamon Crepes

Combine eggs, milk, flour, cinnamon, salt and melted butter in a bowl. Whisk until a smooth batter is achieved. Cook crepes and reserve.

For the Bananas

Bring maple syrup and rum to a simmer in a saucepan over low heat. Add sliced bananas and remove from heat. Allow bananas to steep in maple rum syrup for 5 - 10 minutes. Place Cinnamon Crepes on work surface, place pastry cream in center. Roll up crepe and fold in edges, Repeat until all crepes are rolled. Place crepes on serving plates and top with maple glazed bananas and syrup. Top with sliced almonds and dust with powdered sugar.


Calories: 931 Calories From Fat: 23%
Protein: 24g Carbohydrate: 148g
Cholesterol: 368mg Sodium: 236mg


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