The perfect accompaniment at any breakfast or brunch table. Dessert in a crepe. How perfect!
RECIPES TAISA ANTOINE. STYLING KARI WARDROP. PHOTOGRAPHY JERRY GRAJEWSKI.

RECIPES TAISA ANTOINE. STYLING KARI WARDROP. PHOTOGRAPHY JERRY GRAJEWSKI.

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings

Ingredients

  • 3 tablespoons unsalted butter
  • 2 bananas, cut into 1/4-inch slices
  • 1 teaspoon ground nutmeg
  • 1/4 cup shredded coconut, toasted
  • 1/4 cup hazelnuts, toasted, roughly chopped

Caramel sauce

  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups whipping cream
  • 1/4 cup unsalted butter
  • Pinch salt
  • 1 tablespoon dark rum

Preparation

For the crepes in this recipe, use the CREPES RECIPE HERE.

In small sauté pan, melt butter over medium heat. Add bananas and sauté until slices are just warm. Add nutmeg, coconut and hazelnuts. Continue to sauté approximately 1 minute longer. do not overcook or bananas will become mushy.

For caramel sauce, in small saucepan, over medium heat, add sugar and lemon juice. Stir with wooden spoon until mixture caramelizes. Once sugar is amber in colour, slowly whisk in whipping cream and butter. Be aware mixture may splatter. While continuing to whisk, reduce until sauce becomes slightly thickened. Stir in salt and rum.

Fill crêpes with banana filling, roll and top with caramel sauce.