Categories: Breakfast, Vegetarian 
      Yield: 4 servings 
  
      2 tb Sugar 
      1 ts 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.