Make the crepes using the Sweet Crepe Batter.
Bake the bananas in their skins in a 350°F (180°C) oven for 20 minutes.
Peel and cut in half lengthwise.
Mix together the nuts, brown sugar and cinnamon.
Spread the nut mixture over each crepe and place a half banana in the center.
Blend together the butter and sugar in a frypan.
Add the brandy and cook over a low heat until the sugar has dissolved and the mixture is syrupy.
Put the banana-nut crepes in the frypan and cook until heated through spooning the syrup over the crepes.