Rum and Banana Crepes - flour

Method

• First we make the crepe batter: sift the flour and salt into a medium sized mixing bowl, then whisk in the eggs, milk and 1 Tbsp of the vegetable oil.
• Cover and chill the mixture for 20-30 minutes.
• Peel the bananas and slice them into 1/3 inch sections then set aside.
• Cook the crepe batter over medium heat spreading thin with a Wood Crepe Spreader or a soup spoon.
• Only cook the Crepes on one side.
• When you remove them from the pan sprinkle them with powdered sugar this prevents them from sticking together when they are stacked.
• Saute the bananas in two batches using half the butter in each.
• when the bananas are lightly golden add the sugar and create the syrup, once smooth add the rum and then flambeau the mixture to burn off the excess alcohol.
• Serve the crepes with the whipped cream and you are done.