Posted in Kickin' Banana Rum Crepes

Not every meal is worth mentioning


I was fooling around with some Chinese flavors tonight and just didn’t get it right so I will not be posting a recipe for the chicken and vegetable saute I made. It wasn’t terrible but the spices were a little off. I will goof around a little more and let you know when I have it right.

However, I did make a kickin’ dessert and will post this recipe. I made banana rum crepes. The sauce was a little thick so I am adding a 1/4 cup water to the sauce to thin it out a little. This recipe tastes like bananas foster but with crepes and pastry creme instead of ice cream. Also, you can add a dollop of whipped cream without adding much to the calories or fat.

The only other note about the banana rum crepes is that it is a recipe for about 10 people so I have a lot extra.

Happy Cooking and enjoy!!!

Banana Rum Crepes
Cooked 2/2/10
Serves 10
Pastry Cream Ingredients:
¼ cup flour
¼ cup cornstarch
¾ cup sugar
1 egg
½ cup egg substitute
2 cups skim milk
1 cup fat free half and half
1 teaspoon vanilla extract
½ teaspoon rum extract
1 tablespoon reduced calorie butter spread
1. In a pot, whisk together flour, cornstarch and sugar until combined.
2. Add egg, egg substitute, milk and half and half and whisk.
3. Turn heat on low (if using an electric stovetop to about 200o). Stirring constantly, heat mixture until is begins to steam and become thicker.
4. Increase heat to medium low (about 225o) and continue to cook, stirring constantly, for another 5 minutes or until mixture becomes very thick and bubbly.
5. Remove pot from stove and stir in vanilla, rum extract and butter spread.
6. Pour into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour or until cold.
HINT: If the pastry cream came out a little clumpy, strain through a colander.

This can be made in advance and will sty in the refrigerator for several days.
Crepe Ingredients:
1 ½ cups skim milk
1 cup flour
½ cup egg substitute
2 tablespoons sugar
1. With electric mixer, beat all ingredients until combined.
2. Heat 6-inch skillet on medium high heat.
3. Remove skillet from stove, spray with cooking spray and pour about 3 tablespoons of batter into center of skillet. Tilt skillet until batter is spread evenly.
4. Return skillet to stove and cook on one side until browned. Turn out onto a paper towel.
5. Repeat process until all the batter is used. Yields about 16 – 18 crepes.
HINT: Crepes can be made several hours in advance and can be reheated at the last minute on a skillet or can be served at room temperature.
Banana Rum Sauce Ingredients:
2 bananas – mashed
1 tablespoon reduced calorie butter spread
½ cup brown sugar
¼ cup rum
¼ cup water
½ teaspoon cinnamon
1. Heat saucepan on medium high heat. Add butter spread and melt. Add mashed bananas, brown sugar, rum, water and cinnamon.
2. Cook until sugar is dissolved and mixture is bubbly.
3. Allow to cool then transfer to a food processor. Puree until sauce is smooth.
4. Reheat sauce before serving.
Assembly Directions for crepes:
1. Spoon about ¼ pastry cream into the center of a crepe and spread to the ends. Roll one side of the crepe then turn over so that the seam is facing down and place on a serving platter.
2. Continue with each crepe until the crepes and/or pastry cream has all been used.
3. Reheat sauce on stovetop for a few minutes and pour on top of the crepes and serve.