Active preparation time: 25 minutes
Total time: 30 minutes
Serves: 2–3
Crepe Shells
Makes 8–10 crepes
¾ cup (177 ml) milk, room temperature
2 eggs, room temperature
3 Tbs butter, melted + more for greasing the pan
½ cup (118 ml) beer, room temperature
1 cup flour
Place the milk, eggs, 3 tablespoons butter, and beer in a blender. Add the flour on top of the liquids in the blender and blend until smooth.
Heat a nonstick 10-inch (25 cm) pan on medium high. Lightly brush the pan with melted butter. Pour 3 fl oz (89 ml) of batter into the pan and swirl until the bottom of the pan is covered. Cook until the crepe shell pulls up from the pan, about 30 seconds, then flip. Cook for 20 seconds on the second side and remove to cool.
Repeat the process until you’ve used all the batter. Set aside the finished crepe shells until the Bananas Foster is complete.
Bananas Foster
4 Tbs (½ stick) butter, divided
¾ cup brown sugar
¼ cup (59 ml) beer (aged in rum barrels)
4 firm bananas, sliced
8 crepe shells
Pinch of cinnamon
¼ cup (59 ml) rum
Powdered sugar for garnish
Heat a medium-size nonstick pan over medium-high heat. Add 3 tablespoons butter, brown sugar, and beer. Stirring frequently, cook until the mixture forms a caramel, about 2–3 minutes.
Add the bananas and cinnamon and cook for another minute. Reduce the heat to low and add the rum, then flame with a match or lighter. Once the flame has extinguished, remove the pan from the heat.
Stir in the remaining tablespoon of butter. Roll the crepes and place them on a plate. Top the crepes with the bananas and garnish with powdered sugar.
Beer Suggestions: Prairie Artisan Ales Pirate Noir (Tulsa, Oklahoma), The Bruery Floyd d’Rue or Rum Barrel-aged Black Tuesday (Placentia, California).