Banana Foster Stuffed Crêpes

1.In a large mixing bowl, whisk together the flour, eggs, milk, water, melted butter, sugar, and salt until the batter is smooth and free of lumps. Let the batter rest for 20 minutes at room temperature.

2.Heat a non-stick skillet over medium heat and lightly brush with melted butter. Pour about 1/4 cup of batter into the skillet, swirling to evenly coat the bottom. Cook the crêpe for 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter, stacking the crêpes with parchment paper between them to prevent sticking.

3.In a large skillet over medium heat, melt 1/4 cup butter. Add the brown sugar and stir until it dissolves and begins to bubble, about 2 minutes.

4.Add the sliced bananas to the skillet and cook gently for 2-3 minutes until they start to caramelize and soften.

5.Carefully add the dark rum and bourbon to the skillet. Using a long lighter or match, ignite the alcohol to flambé. Allow the flames to subside naturally, stirring occasionally. This will take about 1-2 minutes.

6.Remove the skillet from heat and stir in the vanilla extract and ground cinnamon. If using, add chopped pecans and mix gently.

7.To assemble, place one crêpe on a serving plate. Spoon a generous amount of the caramelized bananas and Foster sauce onto the center of the crêpe. Fold the crêpe into quarters or roll it up.

8.Repeat with remaining crêpes and filling. Serve immediately, optionally topped with a dollop of whipped cream for extra indulgence.