preheat oven to 375°

shift flour into a mixing bowl. add eggs, milk, butter, salt, and vanilla extract and salt. beat until its smooth.

heat a lightly greased 6 in skillet. Add the four tablespoons of the butter. cooked until lightly browned, flip it to the other side and let it brown. repeat process

melt 1/2 cup butter into large skillet. stir in brown sugar and ground cinnamon. stir in cream and cook until slightly thickened.

add half the bananas at a time to skillet. cook 2-3 mins, spooning sauce over them. remove from heat.

in a small bowl, add sour cream, slivered almonds, and powder sugar. mix together thoroughly.

lying the crepes on a smooth surface, spoon the banana mixture going down the center. next, you want to spoon the sour cream, powder sugar, and almonds on top of the banana mixture. roll the crepes and place them on a serving platter. spoon sauce over the crepes. top with whipping cream, and a pinch of ground cinnamon. last, shift powder sugar over the top of the crepes as well