Make the crepe shells
Melt the butter and set aside to cool a little bit.
Place the milk, eggs, salt and sugar in the pitcher of your blender.* Blend for 5 seconds.
Add the flour and blend for 10 seconds. Scrape down the sides of the pitcher and blend another 5 seconds.
Add the melted butter and blend another 5 seconds.
You'll notice in my photos that my gluten-free crepes are not browned. This is intentional. With a high egg content, crepes can get tough if browned so I choose to keep them pale. Feel free to let yours get a little color if you prefer. Use a 8" or 10" non-stick pan.
In order to get the right amount of batter into the pan for each crepe, I use a ¼ c liquid measuring cup which has markings for 4 tablespoons. Pour the right amount of batter in the measuring cup. For an 8" pan use 2 Tbsps batter (2 tbsps is half of a ¼ cup) for a 10" use 3 Tbsps batter.
The heat of the pan is key, so here's how to know if it's the right temperature.
Heat the pan over a medium-high heat for 1-2 minutes. If your pan starts smoking, it's too hot. Take it off the heat for a minute to let it cool down. Heavier pans may require more time. Splash a tiny bit of water on the pan. If it bubbles and evaporates right away it's ready to go. Turn the heat down to medium low.
If your pan is not non-stick wipe on a very light coating of butter.
Once the pan is hot and the batter is measured out, hold the pan in one hand and the measuring cup in the other. Pour the batter into the pan while also swirling the pan to spread the batter out evenly. If the batter bubbles a lot as soon as it hits the pan, your pan is too hot. Let it cool down and try again.
Let the crepe cook for 1 minute or until the top is set and the edges start to pull away from the sides of the pan. Use a rubber spatula to gently lift the crepe and flip it supporting it with your fingers.
Cook for 15 more seconds.
Remove to a plate and cover. Continue this process and stack the crepes on the plate keeping covered.
Make the filling
Slice the bananas on the diagonal into 1/2" pieces.
Put the orange juice, brown sugar, cinnamon and salt into a large skillet over a high flame. Bring to a boil and turn the flame down to medium-high.
Continue cooking stirring and scraping the edges of the pan constantly until the liquid reduces and starts to thicken. This should be about 5 minutes.
Add the butter. Stir until the butter is melted and incorporated. If the liquid still seems too thin, simmer 2 more minutes to thicken it.
Add the banana and shake the pan gently to coat the all the slices.
Remove the pan from the burner and add the orange liqueur.
Keeping your head away from the pan and your hand at the tip of the pan handle
, use a Lighter Wand
(a lighter with a handle)to ignite the liquer. Turn down the heat, place back on the heat and simmer for one minute.
Use a slotted spoon to put some banana slices on each crepe. Fold or roll the crepe, top with syrup, banana slices and orange zest.