12 dessert crepes 
3/4 cup sour cream 
1 package cream cheese -- (8oz) 
3 tablespoons sugar 
1 tablespoon vanilla 
1/4 cup chopped pecans 
6 medium bananas 
1/2 cup brown sugar 
1 teaspoon cinnamon 
1/2 cup margarine 
1/2 lemon 

Mix together sour cream and cream cheese until smooth. Add white sugar, vanilla and pecans and mix well. Spoon this mixture evenly on crepes and roll up with the ends left open. Place on a shallow serving tray. This may be done earlier, put in the refrigerator and heated to room temperature in a preheated 350 degree oven for 5 minutes. Slice bananas crosswise into approximately 1/2-inch thick pieces and arrange in an oven-proof casserole. Combine brown sugar and cinnamon. Melt margarine and pour evenly over bananas. Squeeze juice of lemon all over this and sprinkle on the sugar-cinnamon mixture. Bake in a 350 degree oven for 20 minutes. Remove from oven and spoon bananas and juice over crepes. Serve at once. Serves 6. Recipe easily doubled.