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1
To make the crepes, whisk together the flour, granulated sugar, and salt in a medium bowl.
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2
Whisk together the milk, 2 tablespoons water, the eggs, and the butter in a small bowl.
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3
Add to the flour mixture and whisk to combine.
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4
Cover and let sit at room temperature for 30 minutes or refrigerate for up to 1 day.
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5
Line a large plate with parchment or wax paper.
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6
Heat a crepe pan or an 8-inch nonstick skillet over medium heat and brush the bottom and sides with melted butter.
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7
Add 3 tablespoons crepe batter to the skillet and immediately tilt and swirl the skillet to spread the batter evenly over the bottom.
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8
Cook until the center of the crepe is cooked through and the edges are lightly browned, about 1 minute.
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9
Gently flip and cook the other side for 20 seconds.
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10
Invert the crepe onto the prepared plate.
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11
Repeat with the remaining batter, placing parchment paper between crepes.
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12
The crepes can be made 1 day in advance, covered, and refrigerated.
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13
To make the topping, whip the heavy cream with a handheld electric mixer or a balloon whisk until soft peaks form, add the creme fraiche and cinnamon, and whisk until combined.
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14
Place the crepes, pale side up, on a flat surface, arrange 5 slices of banana down the center of each crepe, and roll tightly.
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15
Place 2 crepes on each of 4 large plates and add a few slices of banana.
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16
Top with a large dollop of the whipped cream and chopped walnuts and spoon some of the caramel sauce over the crepes.
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17
Dust with some of the cinnamon confectioners sugar and garnish with mint sprigs if desired.
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18
Combine the sugar and 1/2 cup water in a medium saucepan and bring to a boil over high heat, swirling the pot occasionally (do not stir) to even out the color.
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19
Cook until deep amber in color, about 8 minutes.
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20
While the caramel is cooking, pour the heavy cream into a small saucepan and bring to a simmer over low heat.
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21
Remove from the heat and keep warm.
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22
When the caramel has reached a deep amber color, slowly whisk in the heavy cream.
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23
Be careful; the hot mixture will bubble.
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24
Whisk until smooth.
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25
Remove from the heat and stir in the cinnamon, orange liqueur, and rum.
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26
The sauce can be cooled, covered, and refrigerated for up to 1 week.
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27
Reheat over low heat or in the microwave.
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28
Serve warm.
