Banana Crepes

Ingredients:

Basic Sweet Crepes: (Any crepe can be used in this recipe) I like to make my crepes the day before, laying wax paper between each crepe. Wrap them in plastic and store in the fridge overnight. They also freeze well. Wrap in foil and reheat in oven just before serving. The filling takes just a few minutes the next morning.

1 cup flour
1/4 cup confectioners sugar
1 cup milk (can use low-fat if you must)
2 eggs
3 tablespoons melted butter
1 teaspoon almond extract
1/4 teaspoon salt
Directions:

Melt the butter in a pan and then combine all ingredients in blender. Mix until thoroughly blended, scraping down sides often. (I just use a whisk – but like to put the flour through a sifter anyway. Using the pan that you melted the butter in, with a large serving spoon, place enough batter on pan and quickly swirl with left hand to spread the batter to a thin layer over bottom of pan. If you have a gas stove, this will take about half the time than on electric. Do not walk away – they will cook very quickly. Cook until they look just dry or slightly browned; flip, brown other side and layer crepes on dish with wax paper between them to keep them from sticking. Should make about 16 crepes.

Banana Filling:

1/2 cup butter
3/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons rum
1 cup milk
1/2 teaspoon arrowroot (to thicken)
8 bananas cut in half lengthwise
Whipped cream (the BEST!), Redi Whip, Cool Whip or French Vanilla Ice Cream

Melt butter in large skillet. Add sugar and spices. Mix the milk and arrowroot and add to skillet. Cook a little until slightly thickened. Add bananas and cook until just barely soft. To serve, “stuff” each crepe with half a banana, spoon sauce on plate, lay crepe over center of sauce and top with one of the creams. Sprinkle outer rim of dish with cinnamon and garnish with a sprig of mint. Serves 7 to 8.