Servings: 6 to 8

For the crepes: subheading: For the crepes:
2 cups whole milk 2 cups whole milk
3 large eggs 3 large eggs
1 cup all purpose flour 1 cup all purpose flour
2 T. granulated sugar 2 T. granulated sugar
1/2 t. salt ½ t. salt
 
1 (13 oz) can of dulce de leche 1 (13 oz) can of dulce de leche
4 T unsalted butter for sauteing banans 4 T unsalted butter for sauteing banans
2-3 T. sugar 2 to 3 T. sugar
2 medium bananas, cut into 1/3" wide rounds 2 medium bananas, cut into ⅓" wide rounds

In two mixing bowls, mix the flour, sugar and salt in one bowl
Break the eggs into another bowl  , whisk until smooth and add the milk, whisk again.
Combine the wet and dry ingredients in one bowl making sure there are no lumps.
Let the batter sit for 10 minutes.
Heat an 8" pan with a flat bottom over medium and rub the inside of the pan with butter, just enough to grease the bottom.
When the pan is hot, add approximately ¼ cup of the crepe batter and swirl it around to cover the bottom of the pan evenly.
Cook the crepe for 1 ½ to 2 minutes until it is lightly browned, flip it and cook for another minute or so.
Remove the crepe to a plate and repeat the process until all the batter is used up.  You can stack the cooked crepes on top of each other until you are ready to stuff them.
Make the bananas: subheading: Make the bananas:
Toss the banana slices with the remaining sugar so that they are evenly coated.
Heat another larger pan over medium high heat and add 2 tablespoons of butter.  When the foam subsides and the butter is hot, add the banana slices and cook them on one side until the sugar begins to caramelize.
Flip the banana slices and cook a little longer, then mix the bananas with a few tablespoons of dulce de leche and set aside.
To complete the dessert, fill each crepe with the banana and dulce de leche miture and roll the crepes up into a cigar shape.  Top with more dulce de leche .