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Crepes:.
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(Note: Can be made in advance).
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Mix all the crepe ingredients into a blender until smooth, about 5 seconds.
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(Note: If not using a blender sift flour and salt into a small bowl; make a well in the center; mix together milk, eggs, oil and pour into flour and beat until smooth and lump free.
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).
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Heat a small skillet or crepe pan; brush with butter or spray with non-stick oil and remove from heat.
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Spoon 2 1/2 Tbsp batter into hot pan; tilt the skillet to spread evenly.
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Return to heat; brown on one side.
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To remove, invert pan over parchment or towel.
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Repeat with remaining batter.
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Caramel-Rum Sauce:.
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Melt butter in small sauce pan.
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Stir in the brown sugar; whisk until combined and thickened, 4-5 minutes.
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Stir in the heavy cream, until thoroughly blended.
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Add rum and stir until combined; use additional rum if thinner sauce is desired.
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Sauce can be refrigerated.
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Chocolate-Kahlua Sauce:.
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Place water in the bottom of a double boiler (below the water line of the insert or bowl) and bring to a boil.
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Place the butter, cream and chocolate chips in the top of the double boiler (or bowl that fits over the pan).
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Stir constantly until the chocolate chips melt.
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Stir in Kahlua.
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Remove pan from heat but leave the insert over the hot water to keep the sauce warm.
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Filling:.
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Melt 1/3 cup butter to frying pan; add brown sugar and stir until sugar has melted.
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Add bananas and saute for four to five minutes, or until carmelized.
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Stir in lemon juice,walnuts and rum flavoring.
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Assemble Crepes:.
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Spoon 2 1/2 tablespoons banana filling in the center of each crepe.
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Sprinkle generously with ground cinnamon.
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Roll or fold and place on serving dishes.
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Spoon chocolate sauce over top and garnish with additional walnuts.
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Garnish with powdered sugar and serve immediately.
