For the crepe, whisk in a bowl the eggs with the salt.

Gradually add the flour, milk, and melted butter. Whisk until the batter is well incorporated.

Let the batter rest for 20 minutes.

Heat a large skillet over medium-high heat and spray with non-stick cooking spray.

Pour 2-3 tbsps of the crepe batter and spread over the entire surface. Cook on each side for 45-30 seconds.

Fold in half the crepe and fill one-quarter of it with whipped cream and the bananas coins.

Fold again to have a triangle. Transfer to a plate and garnish with chocolate syrup, powdered sugar, and more banana coins.

Serve and enjoy.

Tip: Refrigerate the batter for an hour. Refrigerating the batter after it's been mixed, "relaxes" the gluten and makes for light, airy crêpes.