1 c. flour 1 egg
1/2 c. milk 3 bananas, sliced in half
Beat with mixer until thin. In greased crepe pan fry 2 tbsp. batter until done. Cooking on both sides until golden brown. Roll 1/2 of sliced banana into crepe. Keep in warm oven while preparing others. This recipe makes about 6 crepes. Serve with hot syrup.
Recipe courtesy of Benita McCoy Lyons, author of "Scratch Cooking" and "Scratch Cooking II."