• Crêpes*
• Topping**

 

*Crêpe:

• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ¼ cups milk
• 4 tablespoons granulated sugar
• 3 large eggs
• ¾ teaspoon salt
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

 

**Topping:

• ½ cup unsalted butter
• ¾ cup brown sugar
• ½ teaspoon ground cinnamon
• 3 bananas, peeled and sliced
• ⅓ cup Keeper’s Heart Irish + Bourbon Whiskey

For the crêpes: In a bowl, whisk together flour, baking powder, milk, sugar, eggs, salt, melted butter and vanilla extract until slightly frothy. Heat a skillet over medium-low heat with a bit of butter or oil. Pour ½ cup batter into the pan and tilt and turn the pan so the batter spreads evenly over the bottom of skillet. Cook for 30-60 seconds and then gently flip and cook other side until golden. Repeat with remaining batter.

For the topping: In a large skillet over medium-high heat, add butter and let melt. Then add in brown sugar and cinnamon. Cook, stirring often, for about 5 minutes. Add bananas and cook for two minutes, flip, cook for another two minutes. Move skillet away from flame and pour in bourbon. Gently swirl in pan until flames die down, about 1 minute. Immediately serve over warm crêpes.