(Courtesy of The Chew: A Year of Celebrations) Serves 6. Prep time: 20 minutes. Cook time: 30 to 45 minutes.

Crepes:

1 & ½ cups all-purpose flour

4 eggs

2 cups whole milk

3 tablespoons extra-virgin olive oil

Pinch of salt

Butter, to oil crepe pan

Place flour in a mixing bowl. Add the eggs one at a time, whisking to combine. Add the milk bit by bit and whisk to combine until all the milk is incorporated. Whisk in the olive oil. Season with salt and allow the batter to stand for 10 minutes to an hour. Heat a 6-inch nonstick pan over high heat until hot and add a dab of butter. Turn the heat down to medium and pour 1 & ½ tablespoons of batter into the pan and swirl to coat. Cook until pale golden on the bottom, about 1 minute. Flip and cook just 5 or 10 seconds on the second side. Remove and set aside. Keep warm on a plate and cover with a warm towel.

Bananas Foster:

¼ cup butter

½ cup dark brown sugar

1 stick cinnamon

¼ teaspoon freshly grated nutmeg

2 teaspoons vanilla extract

4 bananas, diced

1/3 cup dark rum

Melt the butter over medium heat in a large nonstick skillet. Add the brown sugar, spices, and vanilla and cook until caramelized, stirring occasionally. Toss in the bananas and coat with the sauce. Add the rum and flambé until flames extinguish.

Melted Peanut Butter:

1 cup all-natural peanut butter

Water

Salt, to taste

Confectioners’ sugar, to garnish

Heat the peanut butter in a small saucepan over low, adding water as needed to thin to desired consistency. Season with salt, to taste. Fill the crepes with a large spoonful of the filling and serve with a drizzle of melted peanut butter. Garnish with confectioners’ sugar to serve.

Ann's Article:

Special For Mother’s Day: Recipes from ABC’s show ‘The Chew’ and Downton Abbey’s Edwardian Cooking

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