6 tablespoons cold butter, diced in 1/2 -inch pieces

2 1/2 tablespoons light corn syrup

2 1/2 tablespoons brandy

2 tablespoons creme de banana

In a small, heavy-bottom pan, combine the sugar, butter and corn syrup. Place the pan over medium heat, melting the sugar and butter and bringing the contents to a low simmer. Remove the pan from the heat and add the brandy and creme de banana. Place the pan over medium-high heat and cook 1 to 2 minutes to combine the flavors. Reserve and keep warm.

Assembly

4 bananas, halved lengthwise, then crosswise, divided

8 teaspoons coarse or sanding sugar, divided

8 prepared crepes

1 cup Nutella, divided

1 cup warm Foster sauce, divided

2 cups vanilla ice cream

4 mint sprigs for garnish

4 teaspoons powdered sugar for garnish

20 to 24 raspberries for garnish

1. Place the banana quarters on a pie tin or baking sheet cut-side up. Sprinkle the sugar evenly over the bananas and brulee with the blow torch just until the sugar is caramelized. Reserve.

2. Heat the oven to 200 degrees. Spread 1 tablespoon of Nutella over half of each crepe, then fold in half and spread an additional tablespoon of Nutella over the folded crepe. Fold the crepe once more to form a triangle. Repeat with the remaining crepes. Place 2 crepes on each of 4 heat-proof serving plates, or onto a parchment-lined baking sheet, and heat in the oven just until the crepes are warm and the Nutella is soft and creamy. Remove the plates (or remove the crepes, 2 each, to the serving plates) and spoon one-fourth cup of the warm Foster sauce over each serving.

3. Garnish each serving with 4 pieces of caramelized banana. Place a scoop of ice cream in the center of each plate and scatter the raspberries evenly over the servings. Garnish each with a mint sprig and a light sprinkling of powdered sugar. Serve immediately.

Each serving: 1,100 calories; 13 grams protein; 140 grams carbohydrates; 8 grams fiber; 49 grams fat; 22 grams saturated fat; 192 mg. cholesterol; 306 mg. sodium.