Crepes Banana Foster

FOR THE CREPE BATTER:
In a large bowl, whisk together the milk, eggs, water, Grand Marnier, and salt. Gradually sift in the flour, whisking until combined. Add the melted butter and whisk until smooth. Cover with plastic wrap and refrigerate for at least 2 hours.

FOR THE CREPES:
Heat a seasoned crepe pan or a 6-inch heavy nonstick frypan over medium heat. Pour a 1/4 cup of the crepe batter into the pan and swirl around to thinly coat the bottom. Cook the crepe for about 1 minute. When the edges begin to dry and the bottom is golden brown, run a metal spatula or a butter knife around the edge of the crepe to release it from the sides of the pan. Gently turn the crepe over and continue to cook for 40 seconds more, or until the second side has golden brown spots. Transfer the crepe to a plate and continue the process with the remaining batter, stacking the crepes one on top of the other. If your crepes stick to the pan, lightly brush the surface of your crepe pan or skillet with vegetable oil or melted butter.

FOR THE FOSTER SAUCE:
In a large saucepan over medium heat, melt the butter. Add the brown sugar and corn syrup and bring to a boil, stirring occasionally. Add the cream and vanilla extract and return to a boil. Carefully pour the sauce into a heat proof bowl and add the bananas. Mix to thoroughly coat the bananas.

TO SERVE:
Place one crepe on a serving plate. Place one scoop of ice cream in the center of the crepe. Pour two heaping spoonfuls of the banana and sauce mixture over the ice cream. Fold the crepe in half, away from you and then fold the other side, towards the ice cream. Continue this process with the remaining crepes. Before serving, drizzle each crepe with more of the foster sauce. Serve immediately.