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Caramel Sauce, warm

2 tablespoons confectioners’ sugar mixed with ½ teaspoon ground cinnamon

Fresh mint sprigs (optional), for garnish

1. To make the crêpes, whisk together the flour, granulated sugar, and salt in a medium bowl. Whisk together the milk, 2 tablespoons water, the eggs, and the butter in a small bowl. Add to the flour mixture and whisk to combine. Cover and let sit at room temperature for 30 minutes or refrigerate for up to 1 day.

2. Line a large plate with parchment or wax paper. Heat a crêpe pan or an 8-inch nonstick skillet over medium heat and brush the bottom and sides with melted butter. Add 3 tablespoons crêpe batter to the skillet and immediately tilt and swirl the skillet to spread the batter evenly over the bottom. Cook until the center of the crêpe is cooked through and the edges are lightly browned, about 1 minute. Gently flip and cook the other side for 20 seconds. Invert the crêpe onto the prepared plate. Repeat with the remaining batter, placing parchment paper between crêpes. The crêpes can be made 1 day in advance, covered, and refrigerated.

3. To make the topping, whip the heavy cream with a handheld electric mixer or a balloon whisk until soft peaks form, add the crème fraîche and cinnamon, and whisk until combined.

4. Place the crêpes, pale side up, on a flat surface, arrange 5 slices of banana down the center of each crêpe, and roll tightly. Place 2 crêpes on each of 4 large plates and add a few slices of banana. Top with a large dollop of the whipped cream and chopped walnuts and spoon some of the caramel sauce over the crêpes. Dust with some of the cinnamon confectioners’ sugar and garnish with mint sprigs if desired.

CARAMEL SAUCE

Makes about 1 cup

1 cup sugar

1 cup heavy cream

¼ teaspoon ground cinnamon

1 tablespoon orange liqueur, such as Grand Marnier

1 tablespoon dark rum

1. Combine the sugar and ½ cup water in a medium saucepan and bring to a boil over high heat, swirling the pot occasionally (do not stir) to even out the color. Cook until deep amber in color, about 8 minutes.

2. While the caramel is cooking, pour the heavy cream into a small saucepan and bring to a simmer over low heat. Remove from the heat and keep warm.

3. When the caramel has reached a deep amber color, slowly whisk in the heavy cream. Be careful; the hot mixture will bubble. Whisk until smooth. Remove from the heat and stir in the cinnamon, orange liqueur, and rum. The sauce can be cooled, covered, and refrigerated for up to 1 week. Reheat over low heat or in the microwave. Serve warm.

SAUCES AND STOCKS

BAR AMERICAIN BARBECUE SAUCE

HABANERO-MANGO HOT SAUCE

GREEN CHILE SAUCE

RED CHILE SAUCE

CHIVE OIL

CHICKEN STOCK

LOBSTER STOCK

SHRIMP STOCK

VEGETABLE STOCK

Red Chile Sauce, Green Chile Sauce, Habanero-Mango Hot Sauce, and Bar Americain Barbecue Sauce

BAR AMERICAIN BARBECUE SAUCE

This Southwest-inspired house barbecue sauce is used on its own or as the base of many sauces at Bar Americain. It is slightly sweet from the molasses, honey, and brown sugar and slightly earthy from the dried red chiles. It is the perfect sauce slathered on smoked ribs, or spiced up and spooned onto grilled oysters on the half shell. Adding bourbon transports this sauce from Sante Fe to Kentucky in a matter of minutes.

Makes about 2½ cups

2 tablespoons canola oil

1 large Spanish onion, coarsely chopped

5 cloves garlic, coarsely chopped

½ cup red wine vinegar

2 (16-ounce) cans plum tomatoes, pureed with their juices

5 dried red New Mexico chiles, stemmed, seeded, and coarsely chopped

1 cup ketchup

¼ cup Worcestershire sauce

3 tablespoons Dijon mustard

3 tablespoons dark brown sugar

2 tablespoons honey

¼ cup molasses

1 tablespoon pure maple syrup

Kosher salt and freshly ground black pepper

1. Heat the oil in a heavy medium saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Stir in the vinegar and cook until reduced by half, 2 minutes. Add the pureed tomatoes, 1 cup water,