1 cup cold water
1 cup cold milk
4 large eggs
1/2 tsp salt
2 cups all-purpose flour
4 tbsp melted butter
Whisk everything together by hand. Refrigerate for 1 – 2 hours so that crepes will be light in texture.
Heat a non-stick or cast iron pan to medium high heat, melt 2 tsp butter in the pan and add 1/4 cup crepe batter, immediately and quickly tipping and turning the pan so that batter evenly covers the entire bottom of the pan.
Let it cook for 1 minute, gently flip over and cook for approximately half a minute longer. Place parchment paper between cooked crepes.
Evenly divide pudding between them, placing pudding in center of each. Fold in both ends of crepe then roll up.
Place seam-side down on serving plates and spoon banana mixture over crepes. Serve with a dollop of whipped cream and sprinkle with cinnamon.
1 (4-serving) package vanilla instant pudding
1 1/2 cups milk
6 tablespoons butter
3/4 cup light brown sugar
3 bananas, sliced
In a large bowl, combine vanilla pudding mix and milk, and whisk until mixture thickens; chill.
In a large skillet, melt butter and brown sugar over medium heat until mixture is melted, stirring occasionally. Gently stir in banana slices and cook 2 minutes, or until heated through.
Fill crepes using directions listed above.