Step 1

In a blender, blend flour, milk, eggs and oil until smooth.

Step 2

Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet.

Step 3

Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.

Step 4

Cook for 1 minute or until bottom of crepe is light golden brown.

Step 5

Flip; cook 30 seconds to 1 minute or until light golden brown.

Step 6

Set aside on a plate and repeat with remaining crepe mixture until you have 6.

Step 7

For the bananas, melt the butter over low heat in a large non-stick skillet.

Step 8

Add the brown sugar, cinnamon, and vanilla extract, stir until the sugar is dissolved.

Step 9

Add 2 tablespoons of water, cover and let the sauce simmer about 2 minutes.

Step 10

Add the sliced bananas, gently spooning the sauce over each piece and cook for about 2 to 3 minutes, or until the bananas are glossy and coated with the sauce.

Step 11

Remove from heat.

Step 12

To serve, spoon a generous 1/3 cup of the bananas in the center of each crepe and fold the left and right side of the crepes to cover.

Step 13

Top each crepe with 2 tablespoons ice cream, and any pan juices from the bananas on top, sprinkle with cinnamon and serve right away.