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1
To make the crepe batter, in a bowl, whisk together the eggs and milk until fully incorporated.
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2
In a separate bowl, whisk together the flour and the cinnamon.
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3
Next, slowly whisk the wet ingredients into the dry ingredients, moving from the inside to outside for a smooth batter.
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4
Strain the batter through a fine sieve into a bowl and then whisk in the melted butter and rum.
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5
Chill the batter, covered, in the refrigerator for at least 1 hour, and up to 24 hours.
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6
To prepare the bananas, peel them, trim off the stem ends, and halve the fruit lengthwise.
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Slice each banana half crosswise into three pieces (youll have eighteen pieces total); set aside.
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8
Preheat the broiler.
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While the broiler is heating, in a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until it reaches soft peaks.
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10
Add 2 Tbs.
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11
of the brown sugar and whip until it is thoroughly incorporated.
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Set aside.
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13
Place an 8-inch nonstick ovenproof skillet over medium heat.
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14
Once the pan is warm, add one piece of the cold butter and three banana slices.
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Saute the bananas until they are lightly golden on one side, then ladle 1/2 cup of crepe batter into the pan.
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Using a rubber spatula, lightly push in the edges of the batter and swirl the pan as though you were making an omelet.
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Once the crepe has formed in the pan, flip it over, spread 2 Tbs.
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of the remaining brown sugar evenly on top of the crepe, and place the crepe underneath the broiler.
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Once all the sugar has been caramelized and is a dark shiny amber color, carefully remove the crepe from the pan and turn out onto a plate.
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20
Repeat the process for the rest of the crepe batter and bananas.
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21
Serve the crepes dusted with confectioners sugar and topped with whipped cream.
