Crepes:
1 cup all-purpose flour
¼ cup confectioner’s sugar
1 cup milk
2 eggs
3 Tbs butter or margarine, melted
1 tsp. vanilla extract
¼ tsp. salt
Filling:
¼ cup butter or margarine
¼ cup packed brown sugar
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ cup light cream
5 to 6 firm bananas, halved lengthwise
whipped cream and additional cinnamon, optional
Sift flour and confectioners’ sugar into a mixing bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased 6” skillet; add about 3 Tbs. batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter (makes 9-12 crepes).
In same skillet, stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them. Remove from heat. Roll a crepe around each banana half and place on a serving platter. Spoon sauce over crepes. Top with whipped cream and a dash of cinnamon if desired.
Yield: 5-6 servings
(Taken from the Taste of Home Magazine)