By Dee Murray

Ingredients:

1 cup brown sugar
1 cup water
½ cup orange juice
2 tablespoons vanilla
5 bananas
Whipped Topping
Caramel sauce (ice cream topping is great!)

Crepe Batter:
1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled, plus some for the pan
1/2 teaspoon salt

In a medium saucepan, combine sugar, water, orange juice and vanilla. When mixture starts simmering, slice the bananas lengthwise in 4s, and add them to the mixture. Simmer over low heat while preparing crepes.

Mix all crepe batter ingredients. Stir well, until batter is a runny consistency. Add more milk if needed.

In a heated frying pan, add some cooking spray and pour a thin layer into the heated pan. Spread the mixture in a thin layer (smoothing it out using a fork, spatula or spoon, into a pancake shape). Let cook for about 1 minute, than carefully flip crepe. Let it cook about 30 seconds more, then remove crepe to plate.

With a slotted spoon, add 3 bananas to middle of crepe. Sprinkle a little of the syrup mixture over bananas. Roll up crepe on plate, top with whipped cream and with caramel sauce if desired.