Banana Orange Crepes

• 1/3 cup whole milk
• 3 tablespoons all-purpose flour
• 1 large egg
• 2 teaspoons sugar
• 1/8 teaspoon cinnamon
• 1/8 teaspoon salt
• 2 teaspoons unsalted butter, melted and cooled slightly, plus additional for cooking crepes
• 1 navel orange
• 1 firm-ripe finger banana or 1 (4-inch) piece firm-ripe regular banana
• 1 tablespoon unsalted butter
• 2 tablespoons sugar
• 1 teaspoon Grand Marnier or other orange-flavored liqueur or Cognac (optional)
• 2 tablespoons chopped pecans, toasted

1. Whisk together milk, flour, egg, sugar, cinnamon, salt, and 2 teaspoons butter until smooth.
2. Chill batter, covered, 30 minutes.
3. Lightly brush a 10-inch nonstick skillet with butter, then heat over moderately high heat until hot but not smoking.
4. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom.
5. (If batter sets before skillet is coated, reduce heat slightly for next crepe.)
6. Return skillet to heat and cook crepe until just set and golden around edges, 10 to 15 seconds.
7. Loosen edge of crepe with a heatproof plastic spatula, then flip crepe over carefully with your fingertips.
8. Cook until underside is set, about 20 seconds more.
9. Transfer crepe to a plate.
10. Brush skillet with more butter and make another crepe in same manner.
11. Reserve skillet.
12. Cut peel, including all white pith, from orange with a sharp paring knife.
13. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 2 tablespoons juice from membranes into bowl (discard membranes).
14. Peel banana and halve lengthwise, then cut crosswise into 1/2-inch pieces.
15. Melt butter in reserved skillet over moderate heat until foam subsides.
16. Add sugar, then pour juice from bowl into sugar mixture and cook, swirling skillet, until sugar is dissolved.
17. Add 1 crepe to sauce and cook until crepe is coated and heated through, about 15 seconds.
18. Fold crepe into quarters using tongs, then transfer to a heated dessert plate.
19. Repeat with second crepe.
20. Add orange segments and banana to skillet and cook, shaking skillet occasionally, until fruit is heated through, about 2 minutes.
21. Add Grand Marnier or Cognac (if using) and cook, stirring, 1 minute.
22. Spoon fruit over crepes and sprinkle with pecans.

milk, allpurpose, egg, sugar, cinnamon, salt, unsalted butter, orange, banana, unsalted butter, sugar, grand marnier, pecans

Taken from www.epicurious.com/recipes/food/views/banana-orange-crepes-109044 (may not work)