Where all of Grandmother's favorite recipes are found, just like Grandmother makes them, with a little love.
Melt butter and allow to cool completely.
We want to cool the butter completely so that it does not begin to cook the eggs when we add them in.cook the eggs).
Crack eggs into medium bowl and whisk until nice and thick. Add milk slowly.
Slowly whisk butter into egg/milk mixture.
In a medium sized bowl, sift flour, sugar and salt together.
Slowly add flour mixture to egg mixture and mix until smooth.
Lightly oil an 8-10 inch frying pan.
Heat on medium heat and be sure not to over heatthe pan, otherwise the batter will cook to quickly and you will not get the opportunity to cover the pan with batter properly.
Add about 1/4 cup of batter to the pan and quickly turn pan side to side to side, allowing batter to cover the bottom of the pan.
Batter for crepes should make a thin layer on the bottom of the pan.
Cook until top is no longer wet, and when the underside begins to brown flip and cook very briefly on the second side.
Continue with this process and stack the crepes on a plate near where you are working until all the batter is used.
Combine flour, sugar, cornstarch, and salt in a small saucepan.
Add milk gradually.
Cook, stirring, over low heat until thickened, cook for 5 minutes.
Separate the egg yolks. Cover the whites and put into the refrigerator for some other use. Stir the yolks with a fork.
Blend a tablespoon at a time of the hot mixture into egg yolks, we do this so that you do not cook the yolks. Now stir yolks back into the saucepan.
Cook 1 minute. Remove from heat.
Add vanilla and butter. Cool.
When ready to serve place a small amount of filling on each crepe, put a banana the l
Drizzle on chocolate syrup if desired.