• 1 C. all-purpose flour
• 1/4 C. confectioners' sugar
• 2 eggs
• 1 C. milk
• 3 Tbs. butter, melted
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1/4 C. butter
• 1/4 C. packed brown sugar
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 C. half and half cream
• 6 bananas, halved lengthwise
• 1 1/2 C. whipped heavy cream
• 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 2-3 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.