Hello, sweet ones!
I’m so sorry I’ve been so absent, but this week has been crazy busy with so many things, and what’s taking up most of my time these days is Mr. Dolce’s birthday with all its thousands of preparations. That’s what happens with such personalized themed parties, hehe.
I’ll tell you about that next week. In the meantime, let’s enjoy these delicious caramelized banana crepes inspired by the famous “Bananas Foster” dessert.
What is the origin of Bananas Foster?
Bananas Foster is a relatively new dessert, conceived in New Orleans, Louisiana, the home of Creole cuisine. In the early 1950s, the city’s port was the main point of entry for banana shipments from Central and South America.
Local restaurateur Owen Brennan wanted to promote the consumption of this new ingredient and asked his chef, Paul Blangé, to create a banana‑based dessert.
It was named after a good friend of Brennan’s, Richard Foster, and became a staple at Brennan’s restaurant to this day. It’s said that Brennan’s restaurant uses 35,000 pounds of bananas each year for Bananas Foster.
Ingredients for 3/4 crepes
| Ingredient | Quantity |
|---|---|
| Wheat flour | 175 g |
| Salt | 1 tsp |
| Egg | 1 |
| Milk | 125 ml |
| Vanilla extract | 1 tsp |
| Vegetable oil | 1 tbsp |
| Bananas | 2 |
| Butter | 2 tbsp |
| Brown sugar | 75 g |
| Ground cinnamon | 1 tbsp |
| Non‑alcoholic rum extract (halal‑certified) | 30 ml |
| Vanilla ice cream | as needed |
Clean hands, let’s cook!
- Mix the flour and salt in a bowl and stir.
- In a separate bowl, mix the milk with the egg, vanilla extract, and vegetable oil. Beat well.
- Mix both mixtures and let it rest for 20 minutes.
- Peel and slice the bananas. Set aside.
- In a frying pan, mix the butter and cinnamon with the brown sugar. Once the butter has melted and is well mixed with the sugar, add the bananas and cook for about 5 minutes.
- Add the non‑alcoholic rum extract and let it evaporate and reduce for about 10 minutes.
- Brush a non‑stick frying pan with vegetable oil or a little butter. When it’s nice and hot, pour small amounts of batter into the pan and spread it out to form a very thin layer. After a couple of minutes, flip it over, cook for another two minutes, and remove it. Repeat the process until all the batter is used.
- We serve the crepes with the ice cream and the bananas caramelized at the moment.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 420 kcal | 21% |
| Total Fat | 16 g | 21% |
| Saturated Fat | 10 g | 50% |
| Trans Fat | 0 g | |
| Cholesterol | 50 mg | 17% |
| Sodium | 85 mg | 4% |
| Total Carbohydrate | 66 g | 24% |
| Dietary Fiber | 3 g | 11% |
| Total Sugars | 50 g | |
| Protein | 3 g | 6% |
| Calcium | 100 mg | 8% |
| Iron | 0.5 mg | 3% |
Disclaimer: Nutrition estimates are for general guidance only, based on a 2,000‑calorie diet. Actual values vary with ice cream type, butter amount, and alcohol reduction.