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Dessert
French
4 crepes
15 minutes
20 minutes
1/3 cup butter
2 cups brown sugar
2 tablespoons rum
1/4 teaspoon ground cinnamon
2 teaspoon orange zest
6 ounces orange juice
4 each red bananas, ripe and sliced
1 pint vanilla bean ice cream
4 each crepes
Working with alcohol around a stove can cause a fire. Be careful to add the rum to the pan away from the stove, avoiding drips onto the heat coils or gas burners. Be certain by wiping off any spills from saucepan bottom or sides before starting the stove flame.
Add rum to a sauce pan along with the butter and sugar. Cook over medium heat until the mixture is thick and bubbly. Add the cinnamon, orange juice and orange zest. Mix thoroughly and continue to cook sauce for 5 minutes. The consistency should be syrup like. Add the bananas and heat for 2 minutes.
Place the crepes on a plate and scoop ice cream onto crepe.
Ladle the sauce onto the ice cream and roll up crepe.
