Step 1

In a blender, combine the eggs and bananas. Puree until smooth.

Step 2

Heat a 9- or 10-inch crepe pan or nonstick skillet over medium heat (varies per stove).

Step 3

Lift the pan from the heat, light spray it with cooking spray and pour 1/3 cup crepe batter on the pan in a circular motion and swirl to evenly coat the pan.

Step 4

Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned. Using a spatula (or two), flip the crepe and cook for additional 15 seconds.

Step 5

Slide the crepe from the pan onto a plate or kitchen towel. Repeat with the remaining batter, separating the cooked crepes with parchment or wax paper.

Step 6

Serve with desired fillings and toppings.