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Decadent Bananas Foster Crepes Recipe with Rum Caramel and Vanilla Bean

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Silky thin crepes filled with caramelized bananas and drizzled with a luscious rum caramel sauce infused with real vanilla bean, perfect for a quick indulgent dessert or brunch treat.

Ingredients

  • All-purpose flour – 1 cup (120g), sifted
  • Large eggs – 2, at room temperature
  • Whole milk – 1 1/4 cups (300ml)
  • Unsalted butter – 2 tablespoons, melted + extra for cooking
  • Granulated sugar – 1 tablespoon
  • Salt – a pinch
  • Vanilla extract – 1 teaspoon (optional)
  • Unsalted butter – 6 tablespoons (85g) for rum caramel sauce
  • Brown sugar – 3/4 cup (150g), packed (dark brown preferred)
  • Heavy cream – 1/2 cup (120ml)
  • Dark rum – 1/4 cup (60ml)
  • Vanilla bean – 1 pod, split and scraped (or 1 teaspoon vanilla bean paste)
  • Salt – a pinch (for sauce)
  • Ripe bananas – 3 medium, sliced diagonally
  • Butter – 2 tablespoons (for sautéing bananas)
  • Brown sugar – 2 tablespoons (for caramelizing bananas)

Instructions

  1. Make the crepe batter: In a medium bowl, whisk together sifted flour, granulated sugar, and salt. In a separate bowl, beat eggs until frothy. Gradually add milk, melted butter, and vanilla extract to eggs, mixing well. Slowly pour wet ingredients into dry, whisking until smooth and thin. Refrigerate batter for 20-30 minutes.
  2. Prepare the rum caramel sauce: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and scraped vanilla bean seeds. Cook until sugar dissolves and mixture bubbles. Slowly whisk in heavy cream and dark rum. Add a pinch of salt. Simmer 5-7 minutes until slightly thickened. Remove from heat.
  3. Caramelize the bananas: Heat butter in a skillet over medium heat. Add sliced bananas and sprinkle brown sugar over them. Cook 3-4 minutes, turning gently until golden and caramelized but still firm. Remove from heat.
  4. Cook the crepes: Heat a non-stick skillet over medium heat and brush with melted butter. Pour about 1/4 cup batter into pan, swirling to spread thinly and evenly. Cook 1-2 minutes until edges lift and bottom is golden. Flip and cook other side 30 seconds. Transfer to plate and cover to keep warm. Repeat with remaining batter.
  5. Assemble the crepes: Spoon caramelized bananas onto each crepe. Drizzle generously with rum caramel sauce. Fold or roll crepes around filling and serve immediately warm.

Notes

Let the batter rest in the fridge for 20-30 minutes to relax gluten and reduce tearing. Use medium heat to avoid burning crepes. Brush pan lightly with melted butter before each crepe. Simmer rum caramel sauce gently to avoid flambéing and burning. Caramelize bananas until golden but still firm for best texture. Batter can be made up to 24 hours ahead and stored refrigerated. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use coconut milk and coconut cream.

Nutrition

Keywords: bananas foster, crepes, rum caramel, vanilla bean, dessert, quick dessert, brunch, caramelized bananas

Find it online: https://atomicbite.com/decadent-bananas-foster-crepes-recipe-with-rum-caramel-and-vanilla-bean/