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French Banana Crepes
Crepes: Sift flour and confectioners' sugar into a mixing bowl. Add milk, eggs, butter, vanilla, and salt; beat until smooth. Heat a lightly greased 6-inch skillet; add about 3 Tablespoons batter, spreading to almost cover the bottom of skillet. Cook until lightly browned; turn and brown on other side. Remove to a wire rack. Repeat with remaining batter (makes 10 to 12 crepes).
Filling: In the same skillet, stir 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 to 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 add a dash of cinnamon of desired.
Serves: 5 to 6
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