Instructions:

1. In a large mixing bowl, beat the flour, milk and water with a whisk until smooth. Beat in the eggs, then add the melted Kerrygold Unsalted Butter, sugar and (a) pinch of salt.
2. Cover the bowl and refrigerate for at least 30 minutes. Bring the batter to room temperature and beat it again.
3. In a large non-stick skillet, melt a teaspoon of Kerrygold Unsalted Butter over medium heat. Scoop up 1/4 cup of batter and pour into the hot pan; lift and tilt it so that the batter covers the entire bottom surface.
4. When the batter dries, use a spatula to flip the crepe and cook it until brown, buttery spots appear on the underside, about 30 seconds.
5. Transfer the crepe to a plate and cover with foil. Repeat.
6. Make the filling; melt the Kerrygold Unsalted Butter in a large skillet. Add the brown sugar and cinnamon and stir until combined; stir in the bananas and cook until caramelized.
7. To serve, arrange a crepe on a plate, place some bananas in one quadrant, and fold in half and half again. Repeat.
8. Sprinkle with powdered sugar and serve.