Combine the flour and sugar and mix thoroughly. Beat in the eggs and 1/2 of the milk to start forming your batter. Gradually add in the remaining milk, stirring constantly to make a smooth batter. Stir in the lemon rind.

Melt a little butter in an 8 inch skillet, pour in 1/4 of the batter into the pan. Tilt pan around to coat the entire bottom of pan. Let crepe cook for 1 to 2 minutes or until set. Flip over to the other side and let it cook another 1 to 2 minutes until done. Transfer to a plate and keep warm. Repeat 3 more times with the remaining batter.

Slice the bananas and toss in the lemon juice. Pour the syrup over them and toss lightly again. Fold each crepe in half, and then in half again and fill the center with the banana mixture. Serve warm.