Mix all dry ingredients. Heat milk, butter and brandy until warm. Add eggs to dry ingredients. Whisk in milk and butter mixture. Let chill overnight.
Heat a non stick pan and add 3 ounces of batter. Swirl the batter in order the cover the bottom of the pan. Cook until just done.

Roasted bananas
1 ½ pounds bananas
4 ounces light brown sugar
4 ounces butter
1 teaspoon ground canela
1 teaspoon vanilla extract

In a heavy bottomed saucepan heat brown sugar, butter, cinnamon and vanilla. Cook over low heat until liquid - this will make a caramel sauce.
Line bananas in a baking dish and pour caramel over the top. Bake at 375 for 25 minutes. Chop bananas and place 2 tablespoons of banana mixture on a crepa. Fold crepas into triangles.

Cajeta
8 cups goat milk
1 ½ cups sugar
1 tablespoon vanilla extract
Bring ingredients to a simmer in a large saucepan. Reduce until milk turns caramel brown and a coats the back of a spoon.

Serve crepes warm with 2 ounces of sauce over the top and a scoop of vanilla ice cream.