|Brown sugar||1⁄2 Cup (8 tbs) (packed)|
|Light cream||1⁄4 Cup (4 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs), chilled|
Combine sugar, light cream, corn syrup, butter and cinnamon in small saucepan.
Cook over low heat 5 minutes, stirring occasionally.
Slice bananas thinly on the diagonal into hot sauce; stir carefully until slices are well coated.
In chilled bowl, beat whipping cream until stiff.
Place 3 or 4 banana slices on each crepe.
Top with about 2 tablespoons of the whipped cream; roll up.
Place 2 crepes seam sides down on each dessert plate; spoon warm sauce over crepes.