Bananas Foster Crepe Pockets

Preheat the oven to 200°F (95°C).

In a blender, combine the egg, melted butter, flour, granulated sugar, milk, and salt. Blend on medium-high speed until smooth.

Melt ½ teaspoon butter in a 9-inch nonstick skillet over medium heat until bubbling. Pour in a scant ½ cup of batter and swirl to coat the bottom of the pan. 4. Cook for 2 minutes, until set and golden brown in spots on the bottom. Flip and cook for another 30–60 seconds, until cooked through and golden brown. Transfer to a baking sheet and cover with a kitchen towel while you repeat to make the remaining 3 crepes. Keep the crepes warm in the oven while you make the filling.

Wipe out the pan and return to medium-high heat. Add the walnuts and toast for 3–5 minutes, until fragrant and beginning to brown. Remove from the pan and let cool.

Wipe out the pan and return to medium heat. Melt the remaining 4 tablespoons of butter until bubbling. Stir in the brown sugar and cinnamon and cook until dissolved, about 2 minutes. Stir in the water and cook for 3–4 minutes, until the sauce is darkened and reduced. Pour in the rum and stir to combine. Cook for 1 minute, until the alcohol burns off. Fold in the bananas and cook for 1–2 minutes, until softened and glossy.

Place a crepe on a clean surface. Spoon ½ cup of the bananas onto the center of the crepe; it’s okay if some of the sauce gets into the crepe. Fold the edges of the crepe inward to create a square pocket, leaving some of the filling exposed in the center. Repeat with the remaining crepes and filling. You should have plenty of sauce left over.

Plate each crepe and top with a scoop of ice cream and 2 tablespoons of the toasted walnuts. Generously drizzle each crepe with a couple tablespoons of the leftover sauce.

Serve immediately.

Enjoy!