1/4 cup/32g confectioners' sugar
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup butter
1/4 cup/55g 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 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 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