Banans Foster Crepes

Well, technically this isn't really considered Bananas Foster because there is no rum in it, therefore no alcohol to ignite (here is the rum version if you're interested). But it still has that rich caramelized banana flavor, so I'm going with it. Besides, the idea of flambeing something seems just a little above my technical skill level so we'll call this the beginners course. Call it what you want, these crepes are absolutely divine! I mean, a warm banana caramel sauce inside a buttery crisp crepe with whipped cream slowly melting on the top is a pretty great way to start any day!

Crepes:
1 ½ c milk
1 c flour
2 Tb sugar
1 Tb veg. oil
2 eggs
butter (for cooking)

In a bowl combine milk, flour eggs, oil, and sugar. Beat until well mixed. Heat a lightly greased skillet over medium heat, add a little butter and swirl around until melted. Remove from heat. Pour in approx. ¼ C of batter; lift and tilt skillet to spread batter. Return to heat and cook until it starts to bubble then flip it over and cook until lightly browned. Repeat with each crepe, adding more butter to the skillet each time (step-by-step crepe instructions here).

Filling:
1/2 C butter
1 C brown sugar
1/2 C heavy cream
3-4 bananas
1/2 tsp cinnamon
1/2 C chopped walnuts or pecans (optional)
Whipped cream (to top)
*can double the filling

Melt the butter in a heavy skillet over med-high heat. Add the brown sugar, stir and cook for a few minutes. Pour in the cream and whisk to combine. Slice the bananas at an angle then add to the sauce and mix. Add the chopped nuts and cinnamon. Stir over med-high heat until boiling then continue to cook for an additional minute or two. Serve warm inside crepes, drizzle with a little of the caramel sauce and top with whipped cream.

Source | Food Network