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1
Sift flour, sugar, and salt.
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2
Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed).
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3
Mix in lemon rind or vanilla, cognac, and melted butter.
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4
Slowly add milk and mix until batter is consistency of thin cream.
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5
Let it stand an hour or two before making crepes.
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6
Heat a crepe pan (either 6-inch or 10-inch, according to desired size of crepes) and rub it with butter.
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7
For each crepe, pour a little batter into the pan, tilting about to let it run over the bottom in a fairly thin layer.
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8
When lightly browned on the bottom, turn carefully and brown other side.
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9
As each crepe is cooked, remove it to a hot platter and keep warm.
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10
Re-butter pan as needed.
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11
Bake bananas in skins in a 350&176;F. oven for 15 to 18 minutes, while preparing pastry cream.
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12
Heat sugar and Grand Marnier in a shallow, flameproof serving dish, carmelizing it slowly over very low heat.
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13
Spread each crepe with pastry cream, topped with a halved or whole banana, according to size and sprinkle liberally with almonds.
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14
Roll up crepes and arrange them in pan with carmelized sugar.
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15
Sprinkle with a little sugar, add a dash or so of Grand Marnier and heat through quickly in the oven or on top of the stove.
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16
Pour cognac over crepes and ignite.
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17
Spoon juices over crepes and serve.
