6 crepes
1/2 stick butter
2 tbsp. brown sugar
1/2 tbsp. pure vanilla
1 tsp. cinnamon
6 to 8 lg. bananas, sliced lengthwise
6 oz. Bacardi light rum
4 oz. banana liqueur
1/2 c. pecans, chopped
6 oz. water
Whipping cream
2 oz. chocolate syrup, warmed

In large saucepan, melt butter. Add sugar, vanilla and cinnamon and cook for 2 minutes. Add rum and liqueur. Stir. Cook for 5 minutes on medium heat. Add bananas and pecans and cook until tender, approximately 6 to 8 minutes. Add water gradually to blend. Fill center of warm crepes with banana mixture. Fold crepes over to middle. Place whipping cream lengthwise over crepe and drizzle with warm chocolate syrup and serve.