This was our brunch last Sunday, and it was outstanding. It comes from one of my newest cookbooks, a wonderful birthday present; “The Bar Americain Cookbook” by Bobby Flay. Bar Americain is a terrific restaurant owned and run by Flay. He recently published a book with the restaurants’ recipes, which I had to have! This meal was decadent and delicious. All the components of the iconic bananas foster dessert are present. Bananas are tucked inside wonderful crepes, and a caramel sauce with rum is drizzled over them. Cinnamon is in the whipped cream and sprinkled over everything. Awesome meal! Enjoy!
3/4 cup flour
2 tbs granulated sugar
Pinch of salt
3/4 cup whole milk
3 large eggs
3 tbs unsalted butter, melted, plus more for brushing the pan
Fillings and Toppings:
3/4 cup heavy cream, very cold
3 tbs sour cream
Pinch of ground cinnamon
2 ripe bananas, peeled and sliced 1/4 inch thick
1 cup walnuts, toasted and coarsely chopped
2 tbs powdered sugar mixed with 1/2 tsp ground cinnamon
1 cup sugar
1 tbs water
1 cup heavy cream
1/4 tsp ground cinnamon
1 tbs orange liqueur
1 tbs dark rum
Whisk together the flour, sugar, and salt in a medium bowl. Whisk together the milk, eggs, 2 tbs water, and melted butter in a second bowl. Add to the flour mixture and whisk to combine. Cover and let sit at room temperature for 30 minutes.
Heat a non-stick, 8 inch skillet over medium heat and brush with melted butter. Add about 3 tbs crepe batter to the skillet and swirl it to spread the batter in an even circle. Cook about 1 minute, until the edges brown. Flip it and cook another 30 seconds until cooked through. Remove to a plate. Repeat until all the batter is used up. You should have around 12 crepes.
Fillings and Toppings:
Whip the heavy cream with a handmixer until soft peaks form, then add the sour cream and cinnamon. Whisk until combined.
Place the crepes, paler side up, on a plate, then arrange 5 slices of banana down the center of each. Roll tightly. Place two crepes on a plate, top with a large dollop of whipped cream and walnuts and spoon some caramel sauce over them. Dust with the powdered sugar mixture and serve.
Combine the sugar and water in a medium saucepan and bring to a boil over high heat. Swirl the pot occasionally but do not stir. Cook until a deep amber color, about 8 minutes. Heat the heavy cream in a saucepot or in the microwave. When the caramel has reached a deep amber color, slowly whisk in the heavy cream. Be careful, it will bubble. Whisk until smooth. Remove from the heat, stir in the cinnamon and liquors.