Ingredients:
Yield: 4-6 Servings

2 tsp. Butter
1 1/2 tsp. Brown sugar
1/4 tsp. Ground cinnamon
2 1/4 cups Bananas, small dice
2 oz. Dark rum
1/3 cup Orange juice
squeeze Fresh lemon juice
1/4 cup Sliced almonds, toasted
to garnish Confectioner's sugar
to garnish Toasted coconut

For the Coconut Crepes:
4 each Eggs
1 1/2 cup Flour
1 1/2 cup Milk
1 tsp. Sugar
1 tsp. Vanilla
pinch Salt
2 tsp. Melted butter
1/2 cup Toasted coconut

Method:
To prepare Coconut Crepes, sift together flour, sugar and salt. Mix eggs and milk in a separate bowl. Combine egg / milk mixture with dry ingredients and mix until a smooth batter is achieved. Stir in toasted coconut and allow batter to rest for 1 - 2 hours under refrigeration. Preheat a non-stick egg pan or crepe pan and add 2 - 3 tablespoons of batter. Swirl pan to distribute batter.

Cook on both sides until golden brown. Repeat until all the batter is used. Reserve crepes, keeping warm. Melt butter in a large sauté pan. Add brown sugar and cinnamon, cook until dissolved. Add bananas. Carefully add rum, cook for 2 minutes. Add orange juice and bring to a simmer. Allow sauce to simmer and thicken slightly. Fold warm Coconut crepes into quarters and place on serving plates. Top with a generous amount of banana mixture. Garnish with toasted almonds, confectioner's sugar and additional toasted coconut.

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