2 tb Sugar Oil, as required
1 ts Cinnamon 1 Crepe recipe, see above
1 Grating of nutmeg 2 tb Margarine, melted
1 pn Salt Icing sugar, as requiring
1 1/2 tb Lemon juice Lemon wedges for garnish
1 lb Ripe bananas
Mix the sugar, nutmeg, salt & lemon juice in a small bowl. Slice the
bananas & mix them gently in the lemon-spice mixture.
Heat a skillet & add a little vegetable oil. Fry each crepe on both
sides. Spread each cooked crepe with the melted margarine & some of
the banana mixture. Keep everything warm until ready to serve.
Sprinkle the crepes with icing sugar & garnish with lemon wedges.
Yields
4 servings