Banana Flambé Crepes
(Kaeng Khoi, Thailand)
- 4 small bananas
- Brown sugar of any type
- Orange Juice
- Kahlua or another coffee liqueur
- Dessert crepes
Make or re-heat as many crepes as you will need to feed your diners. This recipe will fill 2 crepes.
Peel and squash the bananas flat about 1 cm (~½- inch) thick. Set aside.
In a pan, add 2 Tbsp of brown sugar, 2 tsp of butter and 30 ml
(1 oz) of orange juice. Heat the mixture to dissolve the sugar and mix it with the butter. Add a dash of Kahlua.
Add the bananas and allow to cook over a low heat. Turn frequently. Place a crepe on a serving plate and transfer ½ of the cooked banana mixture and some syrup onto the open face of the crepe.
Fold the crepe and repeat for a second on the same plate.
Pour some warmed brandy over the crepes and flame immediately. Any syrup remaining in the pan can be shared out among the crepes.
Serve immediately with a bowl of whipped cream on the table.