BANANAS FOSTER CREPES

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: light rum

Rum extract offers flavor without alcohol

Introduce the dish and ingredients, emphasizing the ease of making crepes.

Prepare the crepe batter by combining 2 large eggs, 3/4 cup whole milk, 1/2 cup water, 1 cup all-purpose flour, and 3 heaping tablespoons of powdered sugar in a blender.

Melt 2 tablespoons of unsalted butter and let it cool before adding it to the batter.

Blend the batter on pulse mode for about 10-15 pulses until smooth with a slight texture.

Taste the batter and adjust sweetness with more powdered sugar or vanilla if needed.

Refrigerate the batter for 30 minutes to 48 hours before cooking.

Preheat a nonstick crepe pan on low heat (setting 2 or 3).

Transfer the batter to a bowl with a pour spout for easier access.

Lift the pan off the heat, pour in the batter, and swirl to coat the bottom evenly before returning it to the heat.

Cook the crepe until the edges lift slightly, then flip and cook for a few more seconds until lightly browned.

Repeat the process with the remaining batter, discarding the first crepe if it doesn't turn out well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens