carribbean recipe known as TI FIGUES EN PYJAMAS
12 tiny bananas
tablespoons brown sugar
1/2 cup dark rum
12 small crepes
2 teaspoons brown sugar
1 cup chocolate sauce
Preheat oven to 400
Peel the bananas. Saute in butter until evenly brown but firm.
Sprinkle brown sugar over bananas. Continue cooking to make a caramel with the
sugar. Pour dark rum over the bananas. Ignite the rum. Transfer the bananas to
a platter. Save the cooking juice.
Roll each banana in a small crepe. Cut
the ends of crepes extending beyond the bananas.
Butter an oven-proof
baking dish. Line the banana crepes in the dish. Sprinkle with brown sugar.
Bake for 10 minutes. Arrange the bananas in a serving platter. Combine the
chocolate sauce with the pan juice. Serve with the banana crepes