Banana Crepes Flambe Recipe
Summary
Ingredients
| Lemon juice | 1 Tablespoon | |
| Bananas | 2 Cup (16 tbs), chopped | |
| Flaked coconut | 1/2 Cup (16 tbs), toasted | |
| 1 teaspoon ground cinnamon Spicy Dessert Crepes | ||
| Butter/Margarine | 2 Tablespoon | |
| Light corn syrup | 1 Tablespoon | |
| White frosting package | 1 | |
| Evaporated milk | 1 Cup (16 tbs) | |
| Light rum | 1/4 Cup (16 tbs) | |
Directions
Sprinkle lemon juice over bananas.
Add 1/4 cup coconut and cinnamon; toss gently.
Spoon about 2 tablespoons banana mixture into center of each crepe; roll up, leaving ends open.
Set aside.
Melt butter in a medium saucepan over low heat until golden brown; remove from heat.
Stir in syrup; gradually add frosting mix, beating until smooth.
Stir in milk; cook over low heat, stirring constantly, until thoroughly heated.
Place sauce in a lightly greased 13- x 9- x 2-inch baking dish; place filled crepes in sauce.
Sprinkle remaining 1/4 cup coconut on top.
Heat rum in a saucepan over medium heat (do not boil).
Ignite and pour over crepes.
After flames die down, serve immediately.
Add 1/4 cup coconut and cinnamon; toss gently.
Spoon about 2 tablespoons banana mixture into center of each crepe; roll up, leaving ends open.
Set aside.
Melt butter in a medium saucepan over low heat until golden brown; remove from heat.
Stir in syrup; gradually add frosting mix, beating until smooth.
Stir in milk; cook over low heat, stirring constantly, until thoroughly heated.
Place sauce in a lightly greased 13- x 9- x 2-inch baking dish; place filled crepes in sauce.
Sprinkle remaining 1/4 cup coconut on top.
Heat rum in a saucepan over medium heat (do not boil).
Ignite and pour over crepes.
After flames die down, serve immediately.
Chef
