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    Servings: Not specified

    Directions

    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 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

    Ingredients
    • 1 cup all-purpose flour
    • 1/4 cup confectioners' sugar
    • 2 eggs
    • 1 cup milk
    • 3 tablespoons butter, melted
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1/4 cup butter
    • 1/4 cup packed brown sugar
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 cup half-and-half cream
    • 6 bananas, halved lengthwise
    • 1 1/2 cups whipped heavy cream
    • 1 pinch ground cinnamon

    Parsed from recipe text (no separate ingredient records).
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