Lady fingers in pyjamas

  • Time cooking time: 10 min
  • Yield serves 6


    12 tiny bananas
    2 tablespoons brown sugar
    1/2 cup dark rum
    12 small crepes
    1 teaspoon butter
    2 teaspoons brown sugar
    1 cup chocolate sauce


    Preheat oven to 400 degrees.
    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
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