For coconut syrup: 1/2 cup coconut milk 1/4 cup corn syrup
Directions
For coconut syrup: Mix coconut milk and corn syrup together. When ready to serve heat in microwave. In a large bowl, mix together flour and sugar. Beat in eggs and half of the milk. Gradually add the remaining milk and the coconut milk. Add coconut. In a small skillet, melt 2 Tablespoons butter. Add brown sugar. When sugar has dissolved, add bananas. Toss and cook until bananas are coated and sugar has caramelized. Remove from heat. In a crepe pan or small heavy skillet, melt 1 teaspoon butter over medium heat. Spoon 2 Tablespoons batter into pan and turn pan so the batter covers the bottom of the pan. Let cook until the batter looks dry, then flip over with a spatula and cook for about 1 more minute. Transfer crepe to a plate and spoon banana mixture in center of crepe then fold crepe over. Repeat for other crepes. To serve, pour coconut syrup over crepes.
Tips
If batter becomes too thick, add a little milk to thin.
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