Bananas Foster Crepes

Happy Easter!  If you're looking for a last minute brunch idea for Easter, have no fear.  This here is sure to be a crowd pleaser!  In fact, they're perfect for brunch any day.  Or breakfast.  Or dinner.  Or Dessert.  Or in between meals because they taste so amazing and you can't stop thinking about them.  The bananas are swimming in this incredible warm caramel sauce that is to die for!  Wrap it all up in a buttery crepe, top it off with some whip cream, sprinkle some nuts on if you'd like and you've got a meal that is sure to be a hit.  I have to point out that this is technically not true Bananas Foster because there is no rum in it and no alcohol to ignite.  This is just the beginners course.  Here is a recipe for the real deal if you're interested in the advanced course.  Flames or no flames, this is sure to impress!

Crepes:
1 ½ c milk
1 c flour
2 Tb sugar
1 Tb veg. oil
2 eggs
butter (for cooking)

In a bowl combine milk, flour eggs, oil, and sugar. Beat until well mixed. Heat a lightly greased skillet over medium heat, add a little butter and swirl around until melted. Remove from heat. Pour in approx. ¼ C of batter; lift and tilt skillet to spread batter. Return to heat and cook until it starts to bubble then flip it over and cook until lightly browned. Repeat with each crepe, adding more butter to the skillet each time.

Filling:
1/2 C butter
1 C brown sugar
1/2 C heavy cream
3-4 bananas
1/2 tsp cinnamon
1/2 C chopped walnuts or pecans, plus additional for topping
Whipped cream, for topping

Melt the butter in a heavy skillet over med-high heat. Add the brown sugar, stir and cook for a few minutes. Pour in the cream and whisk to combine. Slice the bananas then add to the sauce and mix. Add the chopped nuts and cinnamon. Stir over med-high heat until boiling then continue to cook for an additional minute or two. Serve warm inside crepes, drizzle with a little of the caramel sauce and top with whipped cream and additional nuts, if desired.

Source:  Whisked Away