Banana Rum Crêpes with Rum Caramel Ice Cream
A classic combination of rum and bananas, this is almost too easy to prepare, especially if you use store-bought ice cream.
Serves: 6
INGREDIENTS
Rum bananas
50 grams butter
2/3 cup brown sugar
4 large bananas, peeled and halved lengthways then halved again
¼ cup dark rum
6 store-bought frozen crêpes, defrosted and heated according to packet instructions
Rum Caramel Ice Cream (see recipe below)
1/3 cup lightly toasted coconut chips
Rum Caramel Ice Cream
380g tin caramel sweetened condensed milk
2 cups cream
3 tablespoons dark rum
2 tablespoons finely chopped crystallised ginger (optional)
METHOD
Rum bananas: Melt the butter in a large frying pan. Add the brown sugar and stir until combined. Add the bananas, cut side down, and cook for 2 minutes. Turn the bananas gently and cook for a further 2 minutes. Take the frying pan off the heat, add the rum then return to the heat. Shake the pan
a little to cover the bananas and cook for 1 more minute.
To serve: Heat the crêpes as directed then place on a flat surface. One by one, spoon a few bananas on a quarter of each crêpe. Fold into quarters and drizzle with remaining sauce from the pan. Serve immediately with Rum Caramel Ice Cream and coconut chips.
Rum Caramel Ice Cream: Pour the caramel condensed milk into a heatproof bowl and heat in the microwave on high for 30 seconds, then whisk until it is almost smooth. In a separate bowl whip the cream until it forms medium soft peaks, then beat in the condensed milk and rum until everything is well combined. Stir through ginger, if using, and transfer the mixture into a 1.5 litre-capacity container. Freeze for 5 hours or up to a week. Makes 1.5 litres
Sarah Tuck
Sarah Tuck is a food writer and photographer based in Auckland. For more recipe ideas and cooking inspiration, visit her beautifully photographed blog, From the Kitchen.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.