1In a large bowl, whisk eggs, milk, melted butter, sugar and salt. Beat in flour until smooth; let stand 20 minutes.
2Melt 1 teaspoon butter in an 8-in. nonstick skillet. Pour 2 tablespoons batter into the center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side.
3Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
4For sauce, combine the butter, sugar, orange juice and peel in a skillet. Bring to a boil; remove from the heat. Add bananas to orange sauce; cook over medium heat until heated through, about 1 minute.
5Place one banana half in the center of each crepe; roll up jelly-roll style. Place folded side down on a plate; drizzle with orange sauce.