Banana Crepes With Brown Sugar Rum Sauce

In a blender, blend eggs with milk. Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla. Blend until smooth. Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours. To cook, heat a lightly buttered 7" or 8" crepe pan. Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan. Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over. Cook for a few seconds, just until lightly browned. Place on a plate and repeat with remaining batter. If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper. MAKE THE SAUCE: In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. The mixture will foam, so be careful it doesn't boil over. Set aside and let cool to room temperature. Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate. If desired, sprinkle with a few berries, extra slices of banana, or pecans. Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas. Makes about 8 crepes, depending on size.