- Cook Time: 10 min.
- Yield: 4 servings
This is truly the simplest, quickest brunch dessert that I have ever concocted.
Contents
I had been pondering recipe ideas for a year since André bought the peanut butter-flavoured whisky. It has been sitting on our counter since we took a first sip, and something had to be done.
One could flambée this dish with a shot of brandy for some 80s nostalgia. That era, when table-side flambée was all the fuss at posh restaurants and dishes such as Chateaubriand, Canard a L’Orange, and Bananas Foster were stars.
Ingredients
- 4 tablespoons of butter
- 2 ripe bananas
- 6 tablespoons Screwball Peanut Butter Whisky
- 1 recipe: Basic Crepes
- 1 teaspoon confectioner’s sugar
Instructions
- Make the crepes and keep them warm in a 200ºF oven.
- Peel and slice the bananas lengthwise, from stem to end.
- In a sauté pan, over medium-high heat, melt the butter, add the peanut butter whisky, and stir. Add the banana halves and cook, flipping once after 1 minute.
- Cook until the alcohol evaporates, about 1 minute, or until the sauce becomes a thin syrup.
- Place each banana half in the centre of a crepe, drizzle with a quarter of the whisky syrup, and roll up the crepe. Drizzle the crepes with any sauce remaining in the pan.
- Using a fine sieve, dust the powdered sugar over the crepes. Serve.
- Enjoy this simple brunch treat with an iced cappuccino or Aperomosa brunch cocktail.
