Banana Cream Topping

2/3 cup whipping cream

2 large bananas

2 tablespoons powdered sugar

2 teaspoons lemon juice

1/2 teaspoon grated nutmeg

pecan half, if desired

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Keep crepes warm while preparing topping. In a medium-size bowl, beat cream until soft peaks form. Peel bananas; mash them in another medium-size bowl with sugar and lemon juice. Fold the cream into the bananas. Season with nutmeg. To serve, fold crepes or pancakes into a cone shape and arrange on serving plates. Mound topping in center and garnish with pecans.
Serves 4 .