Method

Make crepes: In a large mixing bowl cream together the first 5 ingredients.  Then add the butter and milk.  Strain and reserve. Cook crepes over medium heat using a buttered nonstick pan. Stack on a plate and reserve in the warming oven as they are done. This recipe will produce a few extra crepes they can be stacked up, wrapped and stored frozen for a later menu.

Make bananas: Warm butter and sugar in a sauté pan over medium heat until butter melts, 1 to 2 minutes. Add bananas, cinnamon, salt, nutmeg, and vanilla, and cook, stirring, for 1 to 2 minutes. Remove pan from heat. Add the rum and banana liqueur. Return to heat. If using a gas stove, tip pan away from you carefully until the vapors from the rum ignite. If using induction or an electric cooktop it can be lit with a long match. Cook until flames stop, about 1 minute. 

Finish and serve: Fold 4 crepes in half (8 if they are small ones), and then fold them in half again. Divide bananas among crepes and reserve sauce in the pan. Top with a scoop of ice cream and drizzle with the remaining sauce from the pan. Serve immediately.