These are the bananas foster crepes I made on the Family Crepes episode of Zoë Bakes on Magnolia Network. In this episode I demonstrate the delicious versatility of crêpes by preparing a stack to fill with bananas Foster and roll into a savory crepe manicotti. For more inspiration, I visit none other than Diane Moua, a local pastry chef, to see how a crêpe cake is made.
If you tuned in to season 1 of my show, you’ll remember Diane from the Porch Party Pies episode, where Diane and I make strawberry fool together. If you haven’t seen it, be sure to check it out! I also interviewed Diane for my Substack Extras subscribers where she shared culinary journey and her easy chocolate mousse recipe. Not a subscriber yet? There are free and paid options available! Sign up here.
Once you’ve tried my bananas Foster crepes, don’t forget to check out my other crepe recipes, too: basic crepes, manicotti crepes, and a crepe cake. Looking for more of the recipes from my show? Fin decipes from season 1 here and recipes from season 2 here.
- 2 tbsp unsalted butter
- 1/4 cup (50g) brown sugar
- 2 ripe bananas cut into quarters
- 1/4 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tbsp high proof rum
- Melt the butter in a sauce pan. Add the brown sugar. Cook together until the sugar melts and starts to caramelize. Add the bananas, tossing to coat in the caramel. Add the cinnamon and vanilla extract. Cook for a couple minutes, until the bananas start to soften.
- Remove the bananas, and reserve to a plate. Add the rum to the pan, and turn off the heat. Using a long stick lighter, carefully flambe, or ignite, the sauce. Let the fire burn and go out. Drizzle the sauce over the bananas and serve.