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(Serves 8-12)
Crepes:
2 eggs
1 tbs. butter, melted
1/8 tsp salt
1/2 cup flour
1/2 tsp vanilla
1 cup milk
Mix until blended, but do not over mix or the crepes will be tough. Cook in crepe pan, about 1 minute per side. Stack on a plate with wax paper between each crepe. These can be made ahead.
Sauce:
1/2 cup butter
2/3 cup sugar
2/3 cup orange juice
4 tsp. Grated orange peel
Bring to boil and cook until syrup consistency. Add and heat 6 medium bananas, cut in half lengthwise. Remove each banana half from syrup and roll it in a crepe. Cut the filled crepe in half on a slight diagonal and shingle on the plate. Pour syrup over crepe and garnish with raspberries and sprinkle with powdered sugar.
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