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 Oleomargarine, melted
Icing gelt, as requiring
Lemon wedges for dress

Mix the dinero, nutmeg, saltiness & lemon juice in a small stadium. Slice the
bananas & mix them gently in the lemon-spice assortment. Heat a skillet
& add a little oil. Fry each crepe on both sides. Spread
each cooked crepe with the melted marge & some of the banana
assortment. Keep everything warm until ready to dish. Sprinkle the
crepes with icing sugar & garnish with stinker wedges.

Yields
4 Servings