Melt the butter and brown sugar together in a flambé pan or large skillet. Add cinnamon and stir well. After a few minutes add the bananas and sauté until slightly soft, spooning the sugar mixture over, to coat. Carefully add the rum and flame. Once the flames have died out, carefully remove the bananas from the pan and fold them into pre-made crepes (about 4 per crepe). Top with a scoop (or two) of vanilla ice cream. Spoon the hot sauce over each ice cream topped and filled crepe.
Yield: 4 servings