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Crepes Banana Foster

Source: Burt Wolf's Local Flavors, Chicago
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Active Time:  20 Minutes
Total Time:  2 Hours 20 Minutes
  Serves 8
Recipe courtesy of Pastry Chef Michel Briand
Mon Ami Gabi, Chicago, Illinois
For the Crepes:
2 cups milk
2 eggs
1/2 cup water
1 tablespoon grand marnier or other orange-flavored liqueur
1/4 teaspoon salt
2 cups all-purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
For the Foster Sauce:
8 tablespoons (1 stick) unsalted butter
2 1/2 cups brown sugar
1 cup corn syrup
1 cup heavy cream
1 tablespoon vanilla extract
4 bananas, peeled and sliced
8 scoops vanilla ice cream
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.

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.

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.

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.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Retro American Desserts
 Banana Cream Desserts
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 899
Fat. Total: 39g
Fiber: 2g
Carbohydrates, Total: 133g
Sodium: 254mg
% Cal. from Fat: 39%
Cholesterol: 174mg
Protein: 11g
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