1. Combine and stir the crepe batter ingredients together; milk, sorghum flour, salt, eggs and 1lb of butter (melted) until the batter has a smooth consistency.
2. Use a 2 ounce ladle for 6" crepes.
3. Ladle the batter into one side of the pan and rotate the pan allowing the dough to cover the entire bottom of the pan. A non-stick pan works very well for crepes.
4. For the bananas melt 1.5 lb. of butter then add the lemon and orange zest and the brown sugar. Heat until the mixture is smooth.
5. Add the sliced or quartered bananas and cook until the bananas are well coated. Add the orange juice and reduce until the bananas are tender and the sugar mix is at a syrup consistency.
6. Place an open crepe flat on the plate, top each crepe with two banana quarters or slices and fold over the banana mixture.

Serve two crepes per portion topped with vanilla or cinnamon ice cream. Crepes make a great gluten free dessert.

They can also be served as Crepes Suzette or filled with strawberries or other seasonal fruit.