My houseguests for the last three days prefer crêpes over pancakes. They are less bready, leaving room for filling. For a bananas foster flair, slice a banana into the caramel pecan sauce, and a little rum might be good. Top with cream fraiche and a spoonful of berries to counter the sweetness.

Crêpes
1 cup milk
3/4 cup flour
1/4 teaspoon salt
2 eggs, lightly beaten
1/2 teaspoon oil
Butter for the pan

Pour ¼ cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at edges, loosening crêpe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crêpes are done, stack on wire rack.

Caramel Pecan Sauce
1 cup unsalted butter
2 1/2 cups firmly packed brown sugar
1/4 teaspoon salt
1/4 cup light corn syrup
1 1/2 cups chopped toasted pecans
1 cup heavy cream
(1 - 2 sliced bananas)

In a saucepan, over low heat, melt the butter. Add the brown sugar and salt, and cook over low heat until melted and smooth. Stir in the syrup and pecans. Cook over low heat for 5 to 10 minutes. Stir in the cream and cook for 5 more minutes. (Cook very slowly or the sauce will turn sugary.) The sauce can be made ahead and refrigerated or frozen. It can also be thinned with half and half or more cream for a milkier sauce. Heat before serving.

Cream Fraiche (this is from Julia Child)
1 part sour cream
2 parts heavy whipping cream

Combine in a pan. Heat just until chill is taken off when tested with a finger. Pour into a measuring cup and let sit at room temperature overnight. Pour into a jar and refrigerate. It keeps for about 10 days. When you have an inch left use it as a starter without adding more sour cream.