Crepes

1. Whisk together the milk, flour, egg, egg white and 1 TBL honey
2. Let it rest at room temp for 5 minutes to eliminate bubbles in the batter
3. Heat a non-stick pan over medium heat and spray with Pam
4. Pour 1/4 cup batter into skillet and tilt to coat evenly
5. Cook about 1-2 minutes or when the edges are lightly browned and the top is set and no longer liquid, then use a thin spatula to turn over
6. Cook about another 1-2 minutes until lightly browned then slide onto a plate
7. Repeat the process until the batter is used up

Filling

1. While the crepe batter is resting
2. In a mixing bowl, whisk the milk, vanilla pudding mix and sweetened condensed milk until smooth – refrigerate
3. Separately combine the heavy cream sugar and vanilla extract. Beat until stiff heavy peaks form
4. Fold the two mixtures together
5. Dice and fold in the bananas
6. Refrigerate until ready to serve

Serving

1. Fill each crepe with about 2-3 TBL of the filling and roll into a cylinder
2. Add a scoop of vanilla ice cream
3. Garnish with a sprig of mint