Banana Crepes

2 eggs

3/4 c. milk

1 tbs. butter, melted

1 tbs. sugar

1/8 tsp. salt

1/2 c. all-purpose flour

Additional butter

Orange Sauce:

1/2 c. butter

2/3 c. sugar

2/3 c. orange juice

4 tsp. grated orange peel

6 medium firm bananas

In a large bowl, whisk together eggs, milk, melted butter, sugar, and salt. Beat in flour until smooth. Let batter stand for 20 minutes.

Melt 1 tbs. butter in an 8-inch nonstick skillet. Pour 2 tbs. batter into the center of the skillet. Lift and turn pan to coat the bottom. Cook until lightly browned, then turn and brown the other side.

Remove to a wire rack. Repeat with remaining batter, adding butter to skillet when necessary. Once crepes are cool, stack between layers of waxed paper or paper towels.

To make orange sauce, combine butter, sugar, orange juice, and orange peel in a skillet. Bring to a boil and remove from heat. Peel bananas and cut in half lengthwise. Add to the sauce and cook over medium heat for 1 minute or until heated through.

Place one banana half in the center of each crepe and roll up jelly-roll style. Place crepe on a plate, folded side down, and drizzle with orange sauce.

12 crepes