1
["In a blender, blend eggs with milk.", "Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.", "Blend until smooth.", "Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.", "To cook, heat a lightly buttered 7"" or 8"" crepe pan.", "Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.", "Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.", "Cook for a few seconds, just until lightly browned.", "Place on a plate and repeat with remaining batter.", "If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.", "MAKE THE SAUCE:", "In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.", "Bring to a boil; reduce heat and simmer for 2 minutes.", "The mixture will foam, so be careful it doesn't boil over.", "Set aside and let cool to room temperature.", "Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.", "If desired, sprinkle with a few berries, extra slices of banana, or pecans.", "Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.", "Makes about 8 crepes, depending on size."]
