In a medium bowl stir together all crepe ingredients (milk, baking mix, egg, 1 tbsp. butter, and vanilla), stir until smooth (1 minute). In 6 or 8 inch non-stick skillet melt 1 teaspoon of butter. Pour about 1/4 cup batter into skillet; immediately rotate skillet until thin film covers bottom. Cook over medium heat until lightly browned (2 to 3 minutes). Run wide spatula around edge to loosen; turn crepe over. Continue cooking until lightly browned (1 to 2 minutes). Repeat with remaining batter. Place crepes on the plate with a piece of waxed paper between each crepe. Cover crepes; set aside. For sauce: In a 10-inch non-stick skillet over medium heat melt 1/2 cup butter. Stir in remaining sauce ingredients except bananas and orange juice. Sauce will turn purple. Continue cooking, over medium heat, until sauce thickens slightly (1 to 2 minutes). Gently stir in bananas and orange juice. Continue cooking, over medium heat, until heated through (1 to 2 minutes). Arrange crepes on top of sauce. To serve, spoon bananas and sauce onto plate and top with crepe. If desired, spoon additional sauce over crepe. Refrigerate leftovers.