Friday, October 23, 2015

Crepes Foster

I had a couple of galettes left over from the Greques and a banana a couple of days past its prime.  Thus comes the inspiration for the fastest fancy dessert I ever made.

If you're making the crepes as well, this is not fast.  But there are pre-packaged ones in the market, usually near the little spongecake cups or the berries.  If you do want to make them on your own, I have a basic sweet crepe recipe here.

8 crepes
2 slightly over-ripe bananas
2 Tb butter
2 Tb brown sugar
1 Tb light rum
vanilla ice cream to garnish (I didn't have any)

1.  Slice bananas thinly.  Melt butter in a medium skillet over medium heat.  Add brown sugar and let it melt into the butter.  Add banana slices and continue to cook until they are glazed and the butter makes a sauce, 3 or 4 minutes.  Add rum and either let the alcohol boil off or just stir it into the sauce.

2.  Divide the bananas among the 8 crepes and fold them into quarters.  Use two per serving with a small scoop of vanilla ice cream on the side.  Or you could do a single one in a small dish with a scoop to make it serve 8 if you had a big meal.

Difficulty rating  π (store-bought crepes)

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