Ingredients

Instructions

  1. In a blender, blend eggs with milk.
  2. Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
  3. Blend until smooth.
  4. Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
  5. To cook, heat a lightly buttered 7" or 8" crepe pan.
  6. Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
  7. Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
  8. Cook for a few seconds, just until lightly browned.
  9. Place on a plate and repeat with remaining batter.
  10. If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
  11. MAKE THE SAUCE:
  12. 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.
  13. Bring to a boil; reduce heat and simmer for 2 minutes.
  14. The mixture will foam, so be careful it doesn't boil over.
  15. Set aside and let cool to room temperature.
  16. 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.
  17. If desired, sprinkle with a few berries, extra slices of banana, or pecans.
  18. Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
  19. Makes about 8 crepes, depending on size.