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Banana Crepes Flambe

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  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
  Butter/Margarine 2 Tablespoon
  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.
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.

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Banana Crepes Flambe Recipe