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1
To prepare the crepes, sift the flour and salt into a bowl.
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2
Whisk in the eggs, egg yolk, and 1 tablespoon of the milk and mix to form a smooth batter.
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3
Add the remaining milk and the vanilla extract, whisking until no lumps remain.
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4
Let the batter rest at room temperature for 20 to 30 minutes.
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5
To cook the crepes, use a nonstick 8-inch skillet over medium heat.
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6
Melt a small dab (1/2 teaspoon) of the butter and quickly pour in 1/4 cup of the batter, swirling the batter over the entire pan until it covers the pan evenly.
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7
Cook for about 1 to 2 minutes, until the edges look dry.
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8
Carefully lift and turn the crepe using a spatula and your fingers to help guide the spatula under the crepe.
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9
Gently flip it over and cook the other side for 30 to 40 seconds, shaking the pan occasionally to release it.
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10
Slide the crepe out of the skillet onto a plate.
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11
Repeat this process, making 9 more crepes, until all the crepes are cooked and stacked on each other on the plate.
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12
Cover to keep warm.
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13
Prepare the flambe by melting the butter in a large skillet over medium heat.
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14
Add the agave nectar and salt and cook until bubbling and slightly thickened.
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15
Add the bananas and cook over low to medium heat for 2 to 4 minutes, until the bananas are softened.
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16
Add the rum to the pan and carefully ignite the alcohol using a lighter with a long neck.
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17
Stir the bananas gently, remove from the heat, and add the vanilla extract.
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18
Fold the warm crepes into triangles by folding in half twice.
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19
For each person, place 2 crepes on a serving plate and spoon some bananas and sauce over the crepes.
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20
Serve with vanilla ice cream or vanilla frozen yogurt.
