Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Sugar |
1 teaspoon | Cinnamon |
1 \N | Grating of nutmeg |
1 pinch | Salt |
1½ tablespoon | Lemon juice |
1 pounds | Ripe bananas |
\N \N | Oil, as required |
1 \N | Crepe recipe, see above |
2 tablespoons | Margarine, melted |
\N \N | Icing sugar, as requiring |
\N \N | 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.