Bananas Flambe over Crepes

• 1/2 cup sprouted spelt flour or whole wheat pastry flour
• Pinch of sea salt
• 2 large eggs
• 1 large egg yolk
• 1 1/4 cups (1 percent) low-fat milk or unsweetened soy milk
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter or nonhydrogenated butter substitute
• 3 tablespoons unsalted butter or nonhydrogenated butter substitute
• 1/2 cup amber agave nectar
• Pinch of sea salt
• 4 ripe but firm large bananas, sliced
• 1/2 cup medium or dark rum
• 1/2 teaspoon vanilla extract
• Sinfully Rich Vanilla Bean Ice Cream (page 82), Soy Vanilla Ice Cream (page 83), or Skinny Vanilla Bean Frozen Yogurt (page 83)

1. To prepare the crepes, sift the flour and salt into a bowl.
2. Whisk in the eggs, egg yolk, and 1 tablespoon of the milk and mix to form a smooth batter.
3. Add the remaining milk and the vanilla extract, whisking until no lumps remain.
4. Let the batter rest at room temperature for 20 to 30 minutes.
5. To cook the crepes, use a nonstick 8-inch skillet over medium heat.
6. Melt a small dab (1/2 teaspoon) of the butter and quickly pour in 1/4 cup of the batter, swirling the batter over the entire pan until it covers the pan evenly.
7. Cook for about 1 to 2 minutes, until the edges look dry.
8. Carefully lift and turn the crepe using a spatula and your fingers to help guide the spatula under the crepe.
9. Gently flip it over and cook the other side for 30 to 40 seconds, shaking the pan occasionally to release it.
10. Slide the crepe out of the skillet onto a plate.
11. Repeat this process, making 9 more crepes, until all the crepes are cooked and stacked on each other on the plate.
12. Cover to keep warm.
13. Prepare the flambe by melting the butter in a large skillet over medium heat.
14. Add the agave nectar and salt and cook until bubbling and slightly thickened.
15. Add the bananas and cook over low to medium heat for 2 to 4 minutes, until the bananas are softened.
16. Add the rum to the pan and carefully ignite the alcohol using a lighter with a long neck.
17. Stir the bananas gently, remove from the heat, and add the vanilla extract.
18. Fold the warm crepes into triangles by folding in half twice.
19. For each person, place 2 crepes on a serving plate and spoon some bananas and sauce over the crepes.
20. Serve with vanilla ice cream or vanilla frozen yogurt.

flour, salt, eggs, egg yolk, percent, vanilla, unsalted butter, unsalted butter, amber, salt, bananas, rum, vanilla, vanilla

Taken from www.epicurious.com/recipes/food/views/bananas-flambe-over-crepes-379390 (may not work)