Caramelized Bananas Foster Crepes with Cream

• 2/3 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 3/4 cup milk
• 2 large eggs
• 1 1/2 teaspoons dark rum
• 5 tablespoons unsalted butter, melted and cooled, plus more for greasing
• 3 bananas, cut into 1/2-inch diagonal slices
• 1/2 cup light brown sugar
• 3/4 cup heavy cream
• 2 teaspoons confectioners sugar

1. In a medium bowl, whisk the flour with the cinnamon and salt.
2. In a small bowl, whisk the milk with the eggs, dark rum and 3 tablespoons of the melted butter until smooth.
3. Whisk the wet ingredients into the dry ingredients just until combined; there will be a few lumps.
4. Refrigerate, covered, for 1 hour or overnight.
5. Preheat the oven to 425; butter 2 foil-lined baking sheets.
6. Heat an 8-inch nonstick skillet.
7. Pour 1/2 cup of the batter into the skillet, swirl to distribute evenly and cook over moderate heat until set, about 2 minutes.
8. Invert the crepe onto a prepared baking sheet.
9. Repeat with the remaining batter to make a total of 4 crepes.
10. Heat the remaining 2 tablespoons of melted butter in the skillet.
11. Add the bananas and cook over moderately high heat, stirring once, until lightly caramelized but not falling apart, about 2 minutes.
12. Spoon the bananas over the crepes and sprinkle with the brown sugar.
13. Bake for about 16 minutes, until the sugar is melted and bubbling.
14. In a bowl, beat the heavy cream with the confectioners sugar until firm.
15. Using 2 large spatulas, transfer the crepes to serving plates.
16. Top with a dollop of the whipped cream and serve at once.

allpurpose, ground cinnamon, kosher salt, milk, eggs, dark rum, unsalted butter, bananas, light brown sugar, heavy cream, confectioners sugar

Taken from www.foodandwine.com/recipes/caramelized-bananas-foster-crepes-with-cream (may not work)