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.