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1
In a bowl, add eggs, egg yolks, water and milk and beat until well incorporated.
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2
In a separate bowl, sift flour and salt and gradually add egg mixture, beating contiuously until well blended.
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3
Finally, beat-in melted butter, making sure mixture is smooth. (You may need to strain through a sieve to remove any lumps.).
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4
Cover bowl with plastic wrap and place in refrigerator for one hour.
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5
Stir again before using.
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6
Preheat a heavy-bottom, non-stick, 8 inch frying pan to medium-high heat.
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7
Add 1 tablespoon of olive oil to pan and heat to medium-high heat.
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8
Pour about 1/4 cup of crepe batter or more if required to cover the bottom of the frying pan.
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9
Swirl in circles to spread batter over the entire bottom of pan.
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10
(You do not want a thick crepe.).
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11
Cook for 1 - 2 minutes on each side until lightly browned.
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12
Place crepes one on top of the other as they are cooked and set aside.
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13
Continue to cook crepes with remaining batter and adding one tablespoon of olive oil before cooking each crepe.
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14
To serve, lay a crepe flat on a platter, spread with peanut butter and honey.
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15
Using a half banana for each crepe, slice the bananas and place slices in the front edge nearest you, keeping the bananas about 2 inches in from each edge.
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16
Start to roll the crepe over the bananas, then fold sides to the middle of the crepe.
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17
Continue to roll crepe to the end.
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18
Drizzle rolled crepes with honey and sprinkle with crushed cashews.
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19
Serve with ice cream or whipped cream if desired.
