Dark Chocolate Bananas Foster Protein Crepes
Flourless, high PROTEIN CREPES…filled with peanut butter and cinnamon, topped with caramelized bananas, flambéed in an amaretto rum sauce….and a luscious 72% cacao dark chocolate drizzle….this is a super-powered up BANANAS FOSTER like you’ve never seen before!!
Servings Prep Time
3crepes 15minutes
Cook Time
20minutes
Servings Prep Time
3crepes 15minutes
Cook Time
20minutes
Ingredients
crepe batter:
amaretto rum sauce:
crepe filling:
garnish:
Instructions
For the crepes:
  1. Set pan to low/med heat.
  2. In large bow, add batter ingredients. Mix thoroughly. Set aside.
  3. Measure about 1/3 cup of batter and pour onto pan. Quickly, tilt pan in circular motions, until batter coats entire bottom of pan. Should form a nice, circular shape. Continue to tilt pan until batter becomes set.
  4. Let cook for about 30+ seconds, or until spatula slides cleanly underneath. Flip over.
  5. Let cook for about 30 seconds or until spatula slides cleanly underneath. This side should cook quicker.
  6. Repeat process until all batter is finished. Makes about 3 crepes.
  7. Slather peanut butter onto one side of flat crepe. Add sliced bananas. Drizzle cinnamon on top. Gently roll crepe from one side to the other. Repeat process for other 2 crepes. Set aside.
amaretto rum sauce:
  1. Set stovetop to medium heat. When hot enough, add olive oil. Add sliced bananas. Let cook for about 2 minutes.
  2. Flip banana slices over. Add maple syrup, cinnamon, almond extract. Cook for another 2 minutes.
  3. (Optional) For flambé: Turn off heat. Take pan off heat and away from stovetop. Add rum. Immediately, with pan away from face, hair, body, clothing, ignite using multi-purpose lighter. (see notes)
  4. (Optional) Place back on stovetop. Leave heat OFF! Let it cook until flames subside, about 30 seconds. Let sit for 1-2 minutes.
garnish:
  1. Meanwhile, add dark chocolate squares into a bowl. Melt in the microwave for 30 second intervals, stirring in between, until fully melted.
  2. Drizzle cinnamon over top of crepes. Pour caramelized bananas with rum sauce over crepes. Drizzle melted dark chocolate. Enjoy!!
Recipe Notes

Adding rum and using the flambé technique is completely optional!  Recipe will taste just as good even without it!

If you’re going to be adding rum, please be 21 years of age or older.

-Contrary to popular belief, even after a flambé, some alcohol will still remain in the dish.  If this is true, please be aware of this.

-PLEASE TAKE ALL NECESSARY FIRE SAFETY PRECAUTIONS whenever introducing an open flame while cooking in the kitchen.  I am not a professional, I am not certifiedto teach you how to do this, and I won’t be responsible if anything bad happens.  (Sorry, just covering my ass here).  So please be EXTREMELY careful—-do some extra research, watch some Youtube videos, learn fire safety, learn proper technique, and/or have special supervision before even attempting to do this.  Please be carefulguys, I cannot stress this enough!

-When adding the rum, never pour straight from the bottle!   Extremely flammable! Measure the amount needed and pour from a separate glass/container instead.

–Keep hair, face, body, clothing, children, pets, flammable items AWAY from the heat source at ALL times!

-I used a stainless steel sauté pan for the flambé.  Not sure how a nonstick, teflon, ceramic, or an aluminum pan’s material will respond to the extra heat…

-Have a metal lid or a damp, wet towel at the ready to cover the flame, just in case of emergency.

Did you try this recipe?  How did it turn out for you?  I would love to hear from you!  Sound off in the comment section below or use the social media links you see above or throughout the blog.  Thanks guys!!

Crepe batter:

Crepe filling and dark chocolate drizzle:

Amaretto rum sauce: