Anne Lloyd’s Bananas Foster Crêpes
About this Recipe
From: Anne Lloyd, owner of Nolavore, a full service catering company and commissary kitchen located in the heart of New Orleans.
Anne Lloyd is a creative genius who shared her recipe for this New Orleans/Parisian dessert that will knock-the-socks off any crêpe fans who love bananas. You may want to have company over, or not!!! Could make a great dinner for one – or maybe two, if you feel like sharing a little.
Many of you have eaten Anne’s cuisine over the years. She has had a career in the restaurant and food service industries for over 30 years, 25 of which have been in New Orleans. Anne has managed some of New Orleans’ favorite spots, such as the Bluebird Café and Lola’s Restaurant. She has worked under the famed Brennan family, as well as Susan Spicer of Bayona. Anne owned and operated a Caribbean-inspired restaurant, Mango House, in the Riverbend neighborhood until 2005. And, in 2010, she opened Nolavore.
Want to see Anne Lloyd in person preparing these crêpes?? Visit the New Orleans Jazz & Heritage Festival™, Saturday, May 4, at 11:30 a.m. at the Food Heritage Stage 2019, to watch Anne make sweet magic on the stage.
Address: 2139 Baronne St., New Orleans, Louisiana (in the Faubourg Livaudais)
Official website: https://www.nolavore.net
Anne Lloyd’s Bananas Foster Crêpes
Servings: 4 servings, 2 dessert crêpes per person
Prep Time: 15 min + 1 hour
Cook Time: 12-15 min
Meal: Dessert
Method: Sautéeing
Cuisine: French/New Orleans
Ingredients
For the Crêpes:
- 1 cup all-purpose flour
- 2/3 cup milk
- 2/3 cup cold water
- 3 large eggs
- 1/4 teaspoon salt
- 6 tablespoons clarified butter
For the Banana Filling:
- 1/2 stick butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 1/4 cup dark rum
- 4 bananas, cut in half lengthwise, then halved
Step by Step Instructions
Make the Crêpes
Step 1.
Measure flour into a large bowl, then slowly whisk in milk and water.
Step 2.
Strain the batter through a sieve to remove any lumps.
Step 3.
Whisk in eggs, salt, and 3 tablespoons of the butter.
Step 4.
Let the batter rest 1 hour.
Make the Filling and Plate
Step 1.
In a frying pan combine the butter, sugar, and cinnamon. Cook over medium-low heat until the sugar dissolves.
Step 2.
Stir in the banana liqueur, then place the bananas in the pan. Cook until the banana sections soften and begin to brown, remove from the burner and add the rum.
Step 3.
Tip the pan slightly towards the burner flame and ignite the rum. (If you do not have a gas stovetop, carefully ignite the rum with a match.)
Step 4.
When the flames subside, use a slotted spoon to lift the bananas out of the pan, placing two pieces inside each crepe. Roll each crepe, placing two on each serving plate. Spoon warm sauce over the top and serve immediately.
Notes
The traditional way of serving Bananas Foster in New Orleans is with vanilla ice cream. Why not add some on top?
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