Creamy Banana Crepes

• 3/4 cup water
• 3/4 cup milk
• 2 large eggs
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3 tablespoons butter
• 3 tablespoons brown sugar
• 3 medium firm bananas, cut into 1/4-inch slices
• 1 cup sour cream
• 2 tablespoons confectioners' sugar
• 1/2 cup slivered almonds, toasted
• Additional confectioners' sugar and toasted almonds

1. In a small bowl, combine the water, milk, eggs, butter and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between.
3. In a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from the heat; keep warm.
4. In a small bowl, combine sour cream and confectioners' sugar. Spread over each crepe. Spoon banana filling over sour cream filling; sprinkle with almonds. Roll up crepes; sprinkle with additional confectioners' sugar and toasted almonds.

water, milk, eggs, butter, vanilla, flour, sugar, salt, butter, brown sugar, bananas, sour cream, sugar, slivered almonds, sugar

Taken from www.tasteofhome.com/recipes/creamy-banana-crepes/ (may not work)