The weather is finally starting to heat up and that means it’s time for Sunday brunch and lunches outside, so we wanted to give you some ideas on what you can put on the menu to make it memorable. Over the next few weeks we’ll look at some of the best recipes to help you put together a killer meal that will have your family, friends, or guest wondering what cooking show you’ve been getting your tips from. We’ll start with a recipe that will work for both your family or your brunch guest with the most distinguished pallets.
Chocolate Banana Crepes with Rum Sauce – This versatile dish is anchored by the guilty pleasure of thousands in Europe that has quickly become a favorite to a lot us in the US called Nutella, but it also puts a spin on the ritzy desert Bananas Foster.
Peel 3 Bananas and cut diagonally into 1-inch slices and 2Tbsp rum and 1 Tsp Vanilla extract then set it aside. Heat 4 ready-to-use 9 ½ to 10-inch crepes, you can also use normal pancakes batter just add slightly more milk to think them out. Spread crepes evenly with a generous portion of Nutella. Melt 2 Tbsp butter in a large nonstick skillet over medium heat. Add ¼ packed dark brown sugar and a pinch of salt for flavor and cook for 2 minutes or until the sugar dissolves completely, stirring occasionally. Carefully stir in cream mixture, careful not to splash, and add bananas, then cook another 2 minutes stirring constantly, the mixture will harden a bit, then liquefy, turning the bananas to coat. Spoon bananas evenly over crepes. Drizzle with sauce. Sprinkle with ¼ cup chopped toasted pecans. This should serve 4 people for one serving.
1 cup Nutella
2 Tablespoons Heavy Crème
2 Tbsp Butter
¼ Cup Brown Sugar
Pinch of Salt