2 tb Sugar 1 t Cinnamon 1 ea Grating of nutmeg 1 pn Salt 1 1/2 tb Lemon juice 1 lb Ripe bananas Oil, as required 1 ea Crepe recipe, see above 2 tb Margarine, melted Icing sugar, as requiring Lemon wedges for garnish Mix the sugar, nutmeg, salt & lemon juice in a small bowl. Slice the bananas & mix them gently in the lemon-spice mixture. Heat a skillet & add a little vegetable oil. Fry each crepe on both sides. Spread each cooked crepe with the melted margarine & some of the banana mixture. Keep everything warm until ready to serve. Sprinkle the crepes with icing sugar & garnish with lemon wedges.
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