Banana Crepes With Brown Sugar Rum Sauce - cooking recipe

Ingredients

CREPES
2 large eggs
3/4 cup milk
1/2 cup all-purpose flour
2 tablespoons melted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla
SAUCE
1 cup brown sugar, packed
2 tablespoons dark corn syrup
2 tablespoons rum
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla
4 -5 bananas
cinnamon sugar
berries, pecans (or more)

Preparation

In a blender, blend eggs with milk.
Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
Blend until smooth.
Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
To cook, heat a lightly buttered 7\" or 8\" crepe pan.
Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
Cook for a few seconds, just until lightly browned.
Place on a plate and repeat with remaining batter.
If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
MAKE THE SAUCE:
In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
Bring to a boil; reduce heat and simmer for 2 minutes.
The mixture will foam, so be careful it doesn't boil over.
Set aside and let cool to room temperature.
Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
If desired, sprinkle with a few berries, extra slices of banana, or pecans.
Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
Makes about 8 crepes, depending on size.