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1
Cover a baking sheet with plastic wrap or foil.
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2
Using a serrated knife, cut ice cream package in half lengthwise through the cardboard.
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3
Wrap one half in plastic wrap and freeze for another use.
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4
Halve the remaining piece lengthwise.
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5
Flip the ice cream, with the 2 pieces still together, so the cut side is up, and cut it crosswise into 4 equal sections you'll have 8 pieces of ice cream.
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6
Place a crepe on the work surface and place a piece of ice cream in the center.
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7
Fold the crepe over the ice cream to enclose completely.
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8
Place the filled crepes on the prepared baking sheet.
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9
Continue with the remaining ice cream and crepes and freeze until just firm.
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10
(This recipe can be prepared up to this point 1 day in advance.
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11
Wrap carefully in plastic wrap before freezing.
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12
Allow to soften slightly before proceeding.)
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13
Peel and slice the bananas on a sharp angle into 2-inch pieces.
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14
Melt the butter in a large skillet over medium heat.
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15
Add the sugar, brown sugar, cinnamon, nutmeg and lemon juice and cook, stirring, until smooth and just at a simmer, about 3 minutes.
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16
Remove skillet from heat and add orange liqueur.
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Return skillet to high heat and stir until smooth.
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18
Carefully fold in bananas.
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19
Remove the skillet from heat and add the rum.
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20
Return the skillet to the heat, and shake the pan back and forth to warm the rum and coat the bananas.
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21
(If working over a gas flame the sauce may ignite; continue to cook until the flames subsides.)
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22
To serve, place 2 filled crepes on a plate crisscrossing each other and spoon banana mixture over the top.
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23
Garnish with sifted confectioners' sugar and a sprig of mint, if desired.
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24
1 cup all-purpose flour
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25
2 tablespoons sugar
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26
1/8 teaspoon fine salt
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27
1 cup milk
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28
1/4 cup water
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3 large eggs
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30
1 teaspoon pure vanilla extract
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31
4 tablespoons unsalted butter, melted
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32
Whisk the flour, sugar, and salt together in a bowl.
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33
Gradually whisk in the milk, water, eggs and vanilla extract, and continue whisking until smooth.
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34
(The batter can be made to this point a day ahead and refrigerated.
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35
Bring to room temperature before adding the butter.)
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36
Stir in the butter.
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Set aside for at least 30 minutes to rest.
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38
(The crepe batter may be made in a food processor blender: Pulse the dry ingredients, then add the wet, process until smooth, and then stir in the butter.)
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39
Pour the batter into measuring cup with a spout.
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40
Have a plate near the stove to stack the cooked crepes, or 4 plates, if you plan to serve the crepes immediately.
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41
Heat a medium nonstick skillet over medium heat until a drop of water bounces and sizzles briefly around the pan before evaporating.
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42
Pour a scant 1/4 cup of batter into the skillet and quickly swirl it to coat the pan evenly.
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43
Cook until the batter sets, about 1 to 1 1/2 minutes.
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44
The crepe will blister in the middle, and the edges will look dry and slightly crispy.
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45
Using your fingers or a spatula, carefully pick the crepe up by its edges and flip it over to cook the other side, about 15 to 30 seconds.
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46
Repeat with the rest of the batter, stacking the crepes on the plate as you go.
