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Classic French Banana Foster Crêpes Recipe with Easy Rum Caramel Sauce

Classic French Banana Foster Crêpes - featured image
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Delicious thin French crêpes filled with caramelized bananas and drizzled with a warm, buttery rum caramel sauce. Perfect for a quick, elegant dessert or brunch treat.

Ingredients

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  • 1 cup (120 g) all-purpose flour, sifted
  • 2 large eggs, room temperature
  • 1 1/4 cups (300 ml) whole milk
  • 2 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • Pinch of salt
  • 1 tsp vanilla extract (optional)
  • 4 tbsp (60 g) unsalted butter (for caramel sauce)
  • 1/2 cup (100 g) packed brown sugar
  • 3 medium ripe bananas, sliced
  • 1/4 cup (60 ml) dark rum or rum extract
  • 1/2 tsp ground cinnamon
  • 1 tsp fresh lemon juice
  • Optional: pinch of nutmeg or splash of vanilla extract for extra depth

Instructions

  1. Prepare the crêpe batter: In a large bowl, whisk together sifted flour, sugar, and salt. In a separate bowl, beat eggs with milk and melted butter. Slowly add wet ingredients to dry, whisking constantly to avoid lumps. Add vanilla extract if using. Let batter rest for at least 20 minutes at room temperature.
  2. Cook the crêpes: Heat a non-stick skillet over medium heat and lightly butter it. Pour about 1/4 cup (60 ml) batter into the pan, swirling quickly to coat thinly and evenly. Cook 1-2 minutes until edges lift and bottom is golden. Flip and cook other side 30-45 seconds. Transfer to plate and cover loosely with foil. Repeat with remaining batter.
  3. Make the rum caramel sauce: In the same skillet, melt 4 tbsp butter over medium heat. Stir in brown sugar and cook until bubbly and slightly thickened, about 2-3 minutes. Carefully add rum (may flame up), then stir in cinnamon and lemon juice.
  4. Caramelize the bananas: Add sliced bananas to skillet and cook gently 2-3 minutes, spooning sauce over them until softened and coated. Avoid stirring too much to keep slices intact.
  5. Assemble the crêpes: Place a warm crêpe on a plate, spoon banana and caramel sauce onto center, fold or roll crêpe, and drizzle with extra sauce. Repeat for all crêpes.

Notes

Let the batter rest for at least 20 minutes to relax gluten and ensure tender crêpes. When adding rum to caramel, pour slowly and stand back as it may flame. Use slightly ripe bananas with brown spots for best caramelization. If caramel thickens too much when cooled, loosen with a splash of milk or water.

Nutrition

Keywords: banana foster, crêpes, rum caramel sauce, French dessert, easy dessert, caramelized bananas, rum sauce, brunch dessert

Find it online: https://gleefulfork.com/classic-french-banana-foster-cr-e-pes-recipe-with-easy-rum-caramel-sauce/