Pryor House B&B

Bath, Maine

Specialty Recipe

French Banana Crepes

Ingredients - Crepes:

1 cup all-purpose flour

1/4 cup confectioners' sugar

1 cup milk

2 eggs

3 Tablespoons butter or margarine, melted

1 teaspoon vanilla

1/4 teaspoon salt

Filling:

1/4 cup butter or margarine

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup light cream

5 to 6 firm bananas, halved lengthwise

Whipped cream and additional cinnamon (optional)

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

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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