In a mixing bowl, combine flour, salt, 5 spice powder and 1 tablspoon of the sugar. Whisk in eggs and add beer and milk. Whisk together and strain. Rest 1/2 hour before using. In a large skillet over high heat melt butter and saute 1/2-inch thick sliced bananas for 1 minute. Add remaining 3 tablespoons sugar and cook until golden brown. In a non-stick, lightly-oiled, hot skillet pour 1 ounce of batter in pan. Swirl around so as to cover pan, heating for about 5 seconds. Using a small spatula flip over for another 5 seconds. Remove crepe and lay on waxed paper to cool. Repeat process for remaining batter. Place caramelized bananas on crepe and fold. Serve with whipped cream and fresh mint. This recipe yields 4 servings.

Recipe

Phillipe Chin of Chanterelles in Philadelphia, Pa From the Tv Food Network

Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net