Crepes with Banana Flambe

Ingredients

7 eggs (5 whole, 2 whites)
2 1/2 cups whole milk
1 1/4 cups sifted all-purpose flour
1/8 teaspoon salt
6 tablespoons butter

For Banana Flambé

4 bananas
1 cup dark rum
1 1/2 tablespoon butter
Vanilla ice cream for topping

Method

• In a large mixing bowl, whisk the eggs until light and fluffy. Add the milk, flour and salt; whisk until thoroughly mixed and no lumps appear.
• Heat a non-stick 9 inch pan on medium high heat and melt about a teaspoon of butter. Ladle just enough batter to thinly cover the entire pan. Wait just under 1 minute until edges crisp upward and gently flip over. Cook for another 30 seconds on the other side; set aside on serving plate either rolled or folded in quarters.
• Repeat the above step for the rest of the batter.
• Slice the bananas into 1/4 inch thick diagonal pieces.
• In a sauté pan, heat butter on high heat. Add the bananas and sauté for about 2 minutes until golden brown. Add the rum and remove the pan from the heat. Using a long lighter (like a barbecue lighter), carefully flame the rum. Shake the bananas gently around in the flames; flames will die down in a minute by itself.
• Pour the bananas over the crepes and serve warm with vanilla ice cream on top.

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