Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a blender, combine 1 tablespoon melted butter, milk, egg, flour, sugar, vanilla and salt. Cover and blend until smooth, stopping and scraping the sides as necessary.
Heat a lightly greased 6-inch skillet over medium heat; remove from heat. Spoon 2 tablespoons of the batter into the pan; lift and tilt to spread batter evenly. Return pan to heat; brown crêpe on one side only (about 1 minute). Invert the pan over paper towels to remove crêpe. Repeat with the remaining batter, making six crêpes total.
In a large skillet, melt 1 tablespoon butter over medium heat. Add bananas; cook for about 2 minutes or until golden brown. Turn and cook about 2 minutes more or until browned. Remove from the pan and set aside. Melt the remaining 1 tablespoon butter in the pan; add the pineapple. Cook for about 3 minutes or until lightly browned, stirring occasionally. Stir in 2 to 3 tablespoons dulce de leche (or cajeta or caramel sauce); cook until heated through. Gently stir in bananas.
In the small skillet combine the remaining dulce de leche (or cajeta or caramel sauce) and the rum (or brandy or water); heat through. Meanwhile, place a crêpe, browned-side down, on each of 6 dessert plates. Divide the fruit mixture among the crêpes, placing fruit on one half of each crêpe. Fold other half of each crêpe over fruit mixture; fold crêpe in half again, forming a rounded triangle. Spoon dulce de leche mixture over crêpes.