I must say, I was pretty freakin happy with this little breakfast (dessert) here. I’ve been meaning to make crepes for a while, and I’ve only made them a few times in the past, but finally decided to jazz ’em up and take some pictures. I only had so much to use in the kitchen, so tried to get a bit creative. I found Alton Brown’s recipe for crepes to get some inspiration (because we all know hes a genius), and I sweetened up his basic version with some sugar and Amaretto.
I needed something serve on or in them, and figured bananas were the perfect option… mainly because they were about to go bad, and would have probably *not* gotten eaten any other way. When in doubt, add some booze, sugar… and brown butter? YES. The sauce was heavenly in these crepes. The mild almond flavor from the crepes + the warm cinnamony-rummy-brown buttery-banana-y — well, you see where I’m going with this! These were AMAZING. Melt in your mouth kinda stuff.
I added some toasted almonds to the middle to give some crunchiness and made some whipped cream for the center and top. Then I drizzled some more caramel (I think this tipped it more towards the dessert side of things rather than “breakfast”), but whatever.. it was a weekend, so why not wake up with some dark rum and amaretto :) — make a mimosa too, for good measure!
- Take the bowl from your mixer and place it in your fridge (for the whipped cream later).
- Add all ingredients to a blender and blend until smooth. Move batter to refrigerator and chill for an hour. (You don't chill, you make the rest of the stuff.)
- Heat a small non-stick pan on medium-high heat, and use butter or non-stick spray to coat the pan. Cook for about 30 seconds until edges start to crisp and brown, then flip and cook the other side for about 10-20 seconds. Remove to platter and repeat with the rest of the batter.
- To make the brown butter: Add a stick of butter to a saucepan (with a light bottom) over medium-high heat. After butter melts and starts bubbling (About 3-4 minutes), lower heat to medium-low. Butter will begin to brown after sitting over the heat, and when it begins to smell nutty and brown flakes start to form on the bottom of the pan, and when you're happy with the brown-ness, move to a bowl, so the cooking stops.
- Add brown butter, brown sugar, nutmeg, cinnamon, cardamom and rum to a medium saucepan over medium-high heat, and stir until sugar is dissolved. Bring to a boil, then reduce heat to low and add bananas. Stir to combine. (I kept the sauce on my back burner over low heat while making the crepes).
- Remove your mixer bowl from the freezer and add heavy cream, sugar, and vanilla extract. Whip on high for about 8-10 minutes until stiff peaks form! Ta-da!
- Serve by placing about 1/4 to 1/2 cup of the banana filling on 1/4 part of the crepe, Add a spoonful of whipped cream, and sprinkle in some almonds. Close the crepe by folding in half twice. Then drizzle some caramel over the top and add more whipped cream.
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