8 crepes
6-8 ripe bananas, sliced ½-inch thick
¼ pound sweet cream butter
1 ounce Rum 151
1-2 ounces Meyers's Dark Rum
1-2 ounces brown sugar
Pinch ground cinnamon
3 Tbsp. confectioners' sugar
4 sprigs fresh mint

Method

In a flambé pan or low-sided skillet, add butter and heat until butter foams. Add brown sugar and blend evenly. Increase heat to medium high, add sliced bananas, and coat well. Tilt pan back with banana mixture to heat empty area of pan. When very hot, remove from fire, and then add the rum to hot area. Keeping your face away, place pan back on fire to flame. Burn flame about 30 seconds to evaporate alcohol. Spoon mixture onto each crepe and roll up like a burrito. Add a dollop of the rum sabayon over top. Garnish with fresh mint, a shake of ground cinnamon and confectioners' sugar over top of each filled and sauced crepe.

Rum Sabayon

Ingredients

4 egg yolks
¼ cup granulated sugar
¼ cup Meyers's Dark Rum
2/3 cup heavy whipping cream (optional)

Method

In a double boiler, combine egg yolks, sugar, and rum. Using a balloon whisk, whisk over simmering water in a double boiler. Continue to beat the mixture until double in volume and then remove from heat. Spoon over crepes immediately. Or to serve cold, whisk whipping cream to soft peaks, fold into sabayon, and store in cooler until needed.