Yield: 4 servings
|1||Grating of nutmeg|
|1½ tablespoon||Lemon juice|
|1 pounds||Ripe bananas|
|Oil, as required|
|1||Crepe recipe, see above|
|2 tablespoons||Margarine, melted|
|Icing sugar, as requiring|
|Lemon wedges for garnish|
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.