-
1
In a medium bowl, whisk the flour with the cinnamon and salt.
-
2
In a small bowl, whisk the milk with the eggs, dark rum and 3 tablespoons of the melted butter until smooth.
-
3
Whisk the wet ingredients into the dry ingredients just until combined; there will be a few lumps.
-
4
Refrigerate, covered, for 1 hour or overnight.
-
5
Preheat the oven to 425; butter 2 foil-lined baking sheets.
-
6
Heat an 8-inch nonstick skillet.
-
7
Pour 1/2 cup of the batter into the skillet, swirl to distribute evenly and cook over moderate heat until set, about 2 minutes.
-
8
Invert the crepe onto a prepared baking sheet.
-
9
Repeat with the remaining batter to make a total of 4 crepes.
-
10
Heat the remaining 2 tablespoons of melted butter in the skillet.
-
11
Add the bananas and cook over moderately high heat, stirring once, until lightly caramelized but not falling apart, about 2 minutes.
-
12
Spoon the bananas over the crepes and sprinkle with the brown sugar.
-
13
Bake for about 16 minutes, until the sugar is melted and bubbling.
-
14
In a bowl, beat the heavy cream with the confectioners sugar until firm.
-
15
Using 2 large spatulas, transfer the crepes to serving plates.
-
16
Top with a dollop of the whipped cream and serve at once.
