Bananas Foster Crepes

• 3/4 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/8 teaspoon fine salt
• 3/4 cup whole milk
• 3 large eggs
• 3 tablespoons unsalted butter, melted and cooled, plus more for the pan
• 3/4 cup heavy cream, very cold
• 3 tablespoons creme fraiche
• Pinch of ground cinnamon
• 2 ripe bananas, peeled and sliced 1/4 inch thick
• 1 cup walnuts, toasted (see page 250) and coarsely chopped
• Caramel Sauce (recipe follows), warm
• 2 tablespoons confectioners sugar mixed with 1/2 teaspoon ground cinnamon
• Fresh mint sprigs (optional), for garnish
• 1 cup sugar
• 1 cup heavy cream
• 1/4 teaspoon ground cinnamon
• 1 tablespoon orange liqueur, such as Grand Marnier
• 1 tablespoon dark rum
• (makes about 1 cup)

1. To make the crepes, whisk together the flour, granulated sugar, and salt in a medium bowl.
2. Whisk together the milk, 2 tablespoons water, the eggs, and the butter in a small bowl.
3. Add to the flour mixture and whisk to combine.
4. Cover and let sit at room temperature for 30 minutes or refrigerate for up to 1 day.
5. Line a large plate with parchment or wax paper.
6. Heat a crepe pan or an 8-inch nonstick skillet over medium heat and brush the bottom and sides with melted butter.
7. Add 3 tablespoons crepe batter to the skillet and immediately tilt and swirl the skillet to spread the batter evenly over the bottom.
8. Cook until the center of the crepe is cooked through and the edges are lightly browned, about 1 minute.
9. Gently flip and cook the other side for 20 seconds.
10. Invert the crepe onto the prepared plate.
11. Repeat with the remaining batter, placing parchment paper between crepes.
12. The crepes can be made 1 day in advance, covered, and refrigerated.
13. To make the topping, whip the heavy cream with a handheld electric mixer or a balloon whisk until soft peaks form, add the creme fraiche and cinnamon, and whisk until combined.
14. Place the crepes, pale side up, on a flat surface, arrange 5 slices of banana down the center of each crepe, and roll tightly.
15. Place 2 crepes on each of 4 large plates and add a few slices of banana.
16. Top with a large dollop of the whipped cream and chopped walnuts and spoon some of the caramel sauce over the crepes.
17. Dust with some of the cinnamon confectioners sugar and garnish with mint sprigs if desired.
18. Combine the sugar and 1/2 cup water in a medium saucepan and bring to a boil over high heat, swirling the pot occasionally (do not stir) to even out the color.
19. Cook until deep amber in color, about 8 minutes.
20. While the caramel is cooking, pour the heavy cream into a small saucepan and bring to a simmer over low heat.
21. Remove from the heat and keep warm.
22. When the caramel has reached a deep amber color, slowly whisk in the heavy cream.
23. Be careful; the hot mixture will bubble.
24. Whisk until smooth.
25. Remove from the heat and stir in the cinnamon, orange liqueur, and rum.
26. The sauce can be cooled, covered, and refrigerated for up to 1 week.
27. Reheat over low heat or in the microwave.
28. Serve warm.

flour, sugar, salt, milk, eggs, unsalted butter, heavy cream, creme fraiche, ground cinnamon, bananas, walnuts, caramel sauce, confectioners sugar, mint sprigs, sugar, heavy cream, ground cinnamon, orange liqueur, dark rum

Taken from www.epicurious.com/recipes/food/views/bananas-foster-crepes-382848 (may not work)