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1
To make the batter:In a blender or possibly food processor, combine all of the ingredients, except the oil, and blend together for 10 to 15 seconds.
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2
In a crepe pan, heat the oil on medium-high heat.
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3
Spoon 2 Tbsp.
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4
of the batter into the warm pan to cover the bottom.
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5
Cook the crepe for 40 seconds, then turn and cook till set.
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6
Repeat the procedure with the remaining batter.
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7
As each crepe is prepared, stack and set aside.
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8
To make the filling:In a medium-sized skillet, combine the butter, sugar, and marmalade and heat till thoroughly melted and combined.
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9
Add in the bananas and cook gently for 2 to 4 min.
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10
Stir in both extracts and liqueur and gently fold in the cinnamon.
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11
Spread the Raspberry Melba Sauce into the well of each dessert plate.
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12
Fill each crepe with the banana mix and roll up.
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13
Place 2 to 3 crepes on top of the sauce and drizzle more sauce over the top.
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14
Serve immediately
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15
Raspberry Melba Sauce:In a blender or possibly food processor, combine all of the ingredients, except the dissolved cornstarch, and blend for 10 to 15 seconds.
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16
Strain the mix through a sieve into a medium-sized saucepan and slowly bring to a boil.
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17
Add in the dissolved cornstarch, stirring constantly, till thickened.
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18
Cover and set aside.
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19
BRIAR ROSE BED & BREAKFAST
