Ingredients:

  • 1 cup all-purpose flour (125 g)
  • 2 large eggs
  • 1 1/4 cups whole milk (300 ml) — can use 2% if preferred
  • 2 tablespoons granulated sugar (25 g) — optional for sweet crepes
  • 2 tablespoons unsalted butter, melted (28 g), plus extra for pan
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract (optional)
  • Oil or additional butter for cooking (about 1 tsp per crepe)
  • 3 tablespoons unsalted butter (42 g)
  • 1/4 cup packed dark brown sugar (50 g)
  • 1/2 teaspoon ground cinnamon
  • Pinch of fine salt
  • 3 medium ripe bananas (about 360 g peeled), cut on the diagonal into 1/2-inch (1 cm) slices
  • 2 tablespoons dark rum (30 ml) or banana liqueur
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (15 ml) — optional, for a glossy sauce
  • 1/2 cup toasted pecans, chopped (60 g)
  • Vanilla ice cream or lightly whipped cream (optional)
  • Confectioners’ sugar for dusting (optional)

Instructions:

  1. Make the crepe batter: combine flour, sugar (if using), and salt in a bowl. Whisk eggs and roughly half the milk separately, then gradually whisk into dry ingredients to prevent lumps.
  2. Add remaining milk, melted butter, and vanilla; blend until smooth (use a blender 10–15 seconds if desired). Strain for an ultra-silky batter. Batter should be the consistency of heavy cream.
  3. Cover and refrigerate to rest for at least 30 minutes to relax gluten and settle air bubbles. Meanwhile, toast pecans in a dry skillet over medium heat 2–4 minutes until fragrant; chop and set aside. Slice bananas and keep ready.
  4. Cook the crepes: heat a crepe pan over medium, lightly butter or oil and wipe out excess. Pour a small ladle (about 2–3 tbsp) of batter into the pan, tilt and swirl to coat thinly. Cook until edges lift and underside is pale golden (~30–60 seconds), flip and cook 10–20 seconds more. Stack finished crepes and keep covered with a towel to stay warm.
  5. Make the Bananas Foster sauce: in a heavy skillet over medium heat, melt butter with brown sugar and cinnamon until bubbling and sugar dissolves (1–2 minutes). Add banana slices in a single layer; cook 1–2 minutes until they begin to soften and caramelize. Gently flip bananas and cook another 30–60 seconds until golden and sauce thickens.
  6. Stir in vanilla and heavy cream (if using). Off heat, carefully add the rum. To flambé (optional), return briefly to low heat and ignite with a long lighter or match, allowing flames to subside; or simply simmer briefly to cook off alcohol.
  7. Assemble: spoon warm bananas and sauce down the center of each crepe or fold crepe around filling. Top with toasted pecans and a scoop of vanilla ice cream or whipped cream if desired. Dust with confectioners’ sugar and serve immediately.
  8. Tips: keep crepes warm and moist by stacking and covering with a towel or keeping in a low oven (175°F / 80°C). If batter thickens after resting, whisk in a tablespoon of milk at a time until it runs like heavy cream.