Banana Crepes

Banana Crepes

1 cup all-purpose flour
¼ cup confectioners’ sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt

1/3 to 1/2 cup butter
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup half-and-half cream
4-5 bananas, halved lengthwise or sliced ½-inch thick

1-½ cups whipped heavy cream
1 pinch ground cinnamon

Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.

Heat a lightly greased 6-inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.

Melt butter in a large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add bananas; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.

Roll a crepe around each banana half (or spoon banana slices on crepe and roll) and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.