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Crêpes Martinique with Rum

from Pierre Franey's Kitchen , page 126

INGREDIENTS

4 tablespoons butter
2 cups sliced banana
2 tablespoons sugar
8 crêpes (see Basic Crêpes recipe)
¼ cup cream
¼ cup rum

PREPARATION

1. Melt the butter in a shallow pan. Add the banana and 1 tablespoon of the sugar. Sauté briefly until just hot, turning bananas frequently.

2. Butter a large shallow metal pan such as a gratin pan or presentation pan, perhaps 12 inches in diameter. With serving spoon, place some of the banana mixture in each crêpe and roll closed. Arrange crêpes in greased pan. Place over low flame, pour in cream and sprinkle with remaining sugar. Pour in rum. Cook for about 1 minute and serve, usually 2 crêpes per person.

YIELD

4 servings