Bananas Foster Mascarpone Crepes

Prep Time: 30 mins  | Cook Time: 22 mins | Course: Dessert | Yield: 6 

Crepes filled with a banana fragranced mascarpone cream layered with a caramelized banana and flambeed foster sauce. Bananas foster recipe is from finecooking.com. https://www.finecooking.com/recipe/classic-bananas-foster Crepe recipe is from Jillian at delish.com https://www.delish.com/cooking/recipe-ideas/recipes/a52114/easy-basic-crepe-recipe/  

Mascarpone Cream:

8 oz mascarpone cheese, at room temperature

¼ cup powdered sugar

3 Tbsp banana cream liqueur

Crepes:

2 eggs

1 cup flour

2 Tbsp powdered sugar

¼ tsp salt

1 Tbsp butter, melted

1 ½ cups milk

½ tsp vanilla

Bananas Foster:

4 Tbsp butter

1 cup brown sugar

½ tsp cinnamon

3 bananas

½ cup spiced rum

In a mixer whip the mascarpone, powdered sugar and banana liqueur until smooth. Set aside until ready to assemble.

In a blender layer all ingredients in order listed, blend until smooth. Spray oil a medium skillet and over medium heat pour a small amount of batter swirling until batter coats the pan. Cook for a minute and flip, the crepe will be tinged light brown in spots. Cook for 30-60 seconds on the other side. Layer cooked crepes on a plate while repeating until batter is used.

In a 12” skillet, melt the butter, brown sugar and cinnamon together. Slice the bananas in half and again lengthwise. Cook in brown sugar flat side down for about 3 minutes or until bananas are softened and caramelized. Flip bananas over and cook the curved side another 2-3 minutes. Remove skillet from heat, carefully pour rum in the skillet and return to the flame. Using a lighter stick ignite the sauce. Flames will rise up and cook off the alcohol for a couple of minutes. When flames subside, remove from heat, gently shaking the skillet.

Lay a crepe on a serving plate and place a couple of tbsp of mascarpone cream in the middle. Fold crepe edges over into a triangle and top with a banana slice and some foster sauce. Serve while warm.