Crêpe is the Breton sister of the German pancake. Instead of the light white flour (type 405), a spelt flour with a higher type number is used. The higher the number of types, the more shell components, i.e. also more vitamins, minerals and dietary fibres are added to the flour.
You can fill the fine pancake variant of French cuisine to your heart's content - in spring with an aromatic rhubarb compote, in summer with a berry mixture, in autumn with roasted plums and in winter with oranges and walnuts.
Melt butter. Combine flour, water and some milk. Stir in eggs, salt and butter. Gradually stir in remaining milk. Let rest for about 30 minutes. Heat oil in a frying pan and ladle some of the batter into the hot pan, swirl to spread. Allow batter to bubble, flip and cook until golden brown on each side. Remove and place in an oven preheated to 80°C (approximately 175°F). Repeat until all batter has been cooked.
Peel and slice bananas. Fold crepes, top with bananas, drizzle with maple syrup and serve dusted with powdered sugar.