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Sift flour and powdered sugar into a mixing bowl.
Add eggs, milk,
butter, vanilla, and salt; beat until smooth. Heat
a lightly greased
6 inch skillet. Add about 3 tablespoons batter.
Tilt skillet so that
batter spreads to almost cover the bottom of skillet.
Cook until
lightly browned; turn and brown the other side.
Repeat process with
remaining batter, grease skillet as needed.
Melt 1/4 cup butter in a large skillet. Stir in
brown sugar, 1/4
teaspoon cinnamon and nutmeg. Stir in cream and
cook until slightly
thickened. Add half the bananas at a time to skillet;
cook for 2 to 3
minutes, spooning sauce over them. Remove from
heat.
Roll a crepe around each banana half and place
on serving platter.
Spoon sauce over crepes. Top with whipped cream
and a pinch of
cinnamon.
