3 eggs
1/8 c. sugar
1 tsp. vanilla
1 1/2 c. milk
1 c. flour
2 tbsp. butter

Place all ingredients in blender, blend well. Rest batter in refrigerator for one hour. Pour approximately 2 tablespoons of batter into hot crepe pan, rotate pan to completely cover bottom. Cook over medium to hot heat until underside lightly brown. Turn over with spatula, or hand. Keep pan hot, do one at a time.

FILLING:

2 firm bananas
3 tbsp. flour
3 tbsp. butter
3 tbsp. sugar
1/2 c. heavy cream
1/2 c. rum
1/2 c. strawberry liquor

Slice bananas and cut into thirds. Coat with flour (bananas). Melt butter in skillet and saute at high heat until slightly brown on both sides. Sprinkle with sugar and caramelize on low heat. Add 2 tablespoons cream. Remove from heat. Place 2 bananas on each crepe and roll. Set in Suzette Pan.

Heat 1/2 cup cream and pour over Crepes. To flambe, add rum and liqueur, heat well and ignite.