Ingredients:

  • 1 cup All-Purpose Flour (120 g), Sifted
  • 2 Tbsp Granulated Sugar (25 g)
  • ½ tsp Fine sea salt (3 g)
  • 3 Large Eggs (Room temperature preferred)
  • 1 cup Whole Milk (240 ml)
  • ½ cup Water or Club Soda (120 ml)
  • 4 Tbsp Unsalted Butter, melted (60 g), plus extra for cooking
  • 1 tsp Vanilla Extract (5 ml)
  • ¼ cup Unsalted Butter, cold, cut into cubes (55 g)
  • ½ cup packed Dark Brown Sugar (110 g)
  • 1 tsp Ground Cinnamon (5 g)
  • ¼ cup Dark Rum (60 ml) (Optional: Substitute with Orange Juice)
  • 3 Ripe, but still firm Bananas, sliced diagonally into ½-inch pieces
  • 1 tsp Freshly squeezed Lemon or Lime Juice (5 ml)
  • Vanilla Bean Ice Cream (for serving)
  • Pecan Halves, lightly toasted (for serving)

Instructions:

  1. Combine Wet Ingredients: In a blender or bowl, whisk together the eggs, milk, water, and vanilla extract until fully smooth.
  2. Add Dry Ingredients: Gradually add the flour, sugar, and salt. Blend or whisk until the batter is smooth and resembles heavy cream. Avoid over-mixing.
  3. Introduce Butter: Slowly stream in the 4 Tbsp of melted butter while the blender is running (or whisking quickly).
  4. Crucial Rest: Cover the batter and refrigerate for a minimum of 30 minutes (up to 2 hours). This allows the gluten to relax, ensuring tender, non-chewy crêpes.
  5. Heat the Pan: Heat your non-stick pan over medium heat. Lightly grease the pan with a tiny knob of butter, wiping away any excess with a paper towel.
  6. Pour and Swirl: Lift the pan off the heat. Pour 2–3 Tbsp (about 60ml) of batter into the centre of the pan, immediately tilting and swirling the pan until the batter thinly coats the entire bottom surface.
  7. Cook First Side: Cook for 60–90 seconds until the edges look dry and the bottom is golden brown.
  8. Flip: Use a flat spatula to quickly flip the crêpe. Cook the second side for 30–45 seconds until lightly browned.
  9. Stack: Slide the finished crêpe onto a plate. Layer the crêpes with parchment paper between them to prevent sticking, and keep them covered to maintain warmth and moisture.
  10. Make Caramel Base: In a small saucepan over medium heat, melt the ¼ cup of butter. Add the dark brown sugar and cinnamon. Cook, stirring constantly, until the sugar is fully dissolved and the mixture is bubbling—this should take about 3 minutes.
  11. Add Bananas: Gently add the sliced bananas to the sauce. Cook for 1–2 minutes, turning them carefully once, until they are lightly coated and just beginning to soften. Do not let them turn mushy.
  12. Deglaze (Rum Option): Remove the pan from the heat. Pour in the rum (or orange juice substitute). Return to the heat and cook for 1 minute until the alcohol evaporates and the sauce thickens slightly.
  13. Finish: Stir in the fresh lemon/lime juice. Keep the sauce warm.
  14. Assembly: Briefly warm the crêpes if they have cooled. Place 2–3 banana slices inside each crêpe. Fold the crêpe into quarters (a triangle shape) or roll it up neatly.
  15. Plate and Sauce: Arrange the filled crêpes on a plate. Spoon the remaining warm banana foster sauce generously over the top.
  16. Garnish: Top immediately with a scoop of vanilla ice cream and toasted pecans. Serve straight away.