These Crêpes with Banana Rum Sauce (with Dulce de Leche) are a rich, luscious, and irresistibly delicious dessert. And best of all, it is quite easy to make with just a bunch of simple ingredients.
Hello folks – have are you doing?!
The last couple of weeks have been a tad hectic to me, hence, I was not too active on my blog. Hopefully, it gets easier this week.
Vacation
Besides, it is my vacation in less than three weeks, so it is definitely getting better. Andrew and I are travelling to Croatia for two weeks. We are super excited as it is our first real European trip in years. Croatia has always been on my travel bucket list (for Andrew it is going to be his second visit). And to celebrate my birthday (big 40!), I have chosen Croatia. Actually, originally I was considering Iceland, but it is quite chilly in May. We age going to start with Zagreb staying there for a few days, then rent a car and travel towards and along the coastal part of the country with our final destination being Dubrovnik. (Then heading back to Zagreb.) We may even have an opportunity to visit either Slovenia or Montenegro, for a day-trip.
Crêpes with Banana Rum Sauce
The Crêpe King is finally back! (As it was declared by David; I am way too humble to have said that about myself!) lol
Some of you probably know my love for crepes, both sweet and savoury. Sweet crepes are such a wonderful and versatile dessert. While we do not enjoy sweet things for breakfast often, you can totally have them as a weekend’s morning treat. I mean, as long as you are not driving that day – this sauce has a ton of rum! lol
The banana sauce is made with butter, light brown sugar, honey, bananas, rum, cinnamon, vanilla, and a pinch of salt. You will need around ten minutes to make it. So rich, so buttery, so luscious, so boozy! Yes, this sauce is rather sweet, but rum cuts the sweetness nicely. I used dark spiced rum, but you can also use other hard liquors such as whiskey or bourbon.
Also, I could not help but add some dulce de leche. Sounds too sweet? Perhaps. But so, so, so good. And it totally makes sense – think of a famous Banoffee pie. Certainly, you can skip this drizzle – the crepes will still be scrumptious.
More Dessert Crêpe Ideas
Looking for more sweet crepes recipes? Absolutely!
Crêpes with Lavender Citrus Sauce
Crêpes with Passion Fruit Sauce
I hope you like these Crêpes with Banana Rum Sauce, and you will give them a try shortly. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Cheers!
Crêpes with Banana Rum Sauce
4-8
servings5
minutes20
minutes1
hourCrêpes with Banana Rum Sauce (with Dulce de Leche) are a rich, luscious, and irresistibly delicious dessert.
Keep the screen of your device on
Ingredients
1/2 of the batter from Crêpes (Basic French Crêpes) or your favourite recipe; this sauce will be enough for 6-8 crepes.
toasted pecans, ice cream, whipped cream – optional, for serving
- Banana Rum Sauce:
2 tbsp. butter
5-6 ripe (but firm) bananas, peeled and thickly sliced
2-3 tbsp. light brown sugar
1-2 tbsp. honey
1/2 cup dark spiced rum (white rum, whiskey or bourbon will work, too)
1 tsp. cinnamon or more, to taste
1 tsp. vanilla extract
a pinch of salt
- Dulce de Leche Drizzle
~1/2 dulce de leche
1-3 tsp. of light cream or milk
a pinch of salt
Directions
- Crepes:
- Make crepes as per from this recipe Crêpes (Basic French Crêpes); you will need to make 1/2 of batter as you will need ~ 6-8. or you can make the entire batch and use leftover crepes for other recipes.
- Banana Rum Sauce:
- In a large heavy-bottom pan melt the butter over high medium or low-high heat.
- Arrange sliced bananas in one layer trying not to overcrowd (most likely, you will need cook them in two batches.)
- Sprinkle with the brown sugar – or a part of sugar if making them in 2-3 batches. Let them caramelize for 2-4 minutes from one side then gently flip, using a spatula, and let them cook for another few minutes. Depending on how ripe your bananas are, you may need to adjust the cooking time, so they will not turn too mushy.
Remove onto a plate and side aside. Repeat if the remaining bananas, if anything is left. - Decrease heat to low-medium. Add the rum, honey, cinnamon, vanilla, and salt and let the mixture simmer for about 2 minutes, whisking with a wire whisk.
- Return the caramelized bananas (all at once). Gently stir using a spatula or wooden spoon, coating the slices with the sauce and trying not to break mush them too much. Cook just for 40-60 seconds and turn the heat off.
- Dulce de Leche Drizzle:
- Simply combine the dulce de leche with 1-3 tsp. of light cream (10% or less) or milk, depending on the thickness of the spread either in a microwave-safe bowl or small saucepan. Heat in a microwave for about 30 seconds or over low heat on the stove, just until has thinned up. Stir to combine. If desired, add a pinch of salt.
- Assembling:
- Serve 1-3 (*See notes) crepes per serving with the Banana Rum Sauce (~ 1/4 cup per crepe or as desired) and with the dulce de leche drizzle if desired. If desired, serve with a scope of ice cream of your choice, whipped cream, and/or pecans for an ultimate desert. Enjoy!
Notes
- If you are serving this as a separate meal (i.e.: breakfast, brunch, etc.), plan 2-3 crepes per serving. If you are serving this as a dessert item after meal, 1 crepe per person should be enough.
I just made crêpes the other day with a mulberry sauce – but I think this version with banana, rum, and caramel would be fantastic. Crêpes are so easy to make – I wonder why we don’t see them more often. Beautiful photos, as always.
Your crepes with banana rum sauce recipe looks absolutely delicious! I’ve never tried adding rum to my banana sauce before, but I can’t wait to give it a go. Thanks for sharing this sweet and simple recipe that I can make at home.
These banana rum crepes look so darn good! Reminds me a bit of bananas foster.
Your birthday trip sounds incredible; I’m looking forward to the pictures and stories you bring home. {and I loved Miss Daisy showing her face again!}
Always love a Daisy cameo! And these crepes look absolutely divine, Ben!! Have a wonderful vacation in Croatia – I’ve heard it’s lovely.
Ben this looks like an amazing dessert. Bananas and Rum go so well together don’t they? The trip you have planned to Croatia and hopefully those other places you mentioned sounds AMAZING! I definitely think you make the right choice instead of Iceland too. All the best and Happy Birthday when it comes!
Mmmmm….I grew up eating crepes on the weekends, but never so gourmet! I love the fabulous banana rum sauce!!!
These crepes look so delicious with that banana rum sauce! Yum! Have a fantastic vacation to Croatia!
Oh, you are most definitely the crepe king – and you shouldn’t be too shy to say so! :-) These crepes sound amazing. Laura and I used to make a banana rum sauce (that we’d light on fire!) and serve it over vanilla ice cream. Those were the days!
Also, Croatia!! What a fun trip. Croatia is on our bucket list, too, and Dubrovnik looks like something out of, well, Game of Thrones. (Perhaps because it was out of Game of Thrones…) :-) I hope you guys have fun on that trip. Take lots of photos and share ’em with us!!
Wow, that does looks super rich and luxurious. Crêpes are one of my favourite carbs, but I prefer savoury ones. Having said that, I could go for one, maybe two bites of this beauty. The nuts are a lovely touch and really take this tasty treat over the top, definitely one for company or a special occasion.
Hope you have a great time in Croatia. I have many friends who have been there and absolutely love it. Iceland is also beautiful but I have heard it is ridiculously expensive.
What a wonderful dessert. I love bananas and rum so I would truly enjoy this. Your cat is cute.
The trip you are doing sounds like the exact one we planned for 2020 and 2021 which we never did. Enjoy every moment. And birthday blessings to you.
I know, these heavenly looking crepes are irresistible, but Daisy, that’s not something you should eat :-))