Banana Crepes Flambe
|Lemon juice||1 Tablespoon|
|Chopped bananas||2 Cup (32 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Dessert crepes||3 Ounce|
|Light corn syrup||1 Tablespoon|
|Creamy white frosting mix||7 3⁄20 Ounce|
|Evaporated milk||1 Cup (16 tbs)|
|Light rum||1⁄4 Cup (4 tbs)|
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.
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.