Blend all the ingredients for the crepes and pop the batter in the fridge for 8 minutes.
Pour about ¼-½ cup of the batter over a preheated nonstick pan (or a lightly greased one) over medium-low heat and tilt the pan in a circular motion to cover the surface evenly.
Let cook for 1-2 minutes or until many bubbles pop on the surface. Then, flip the crepe. Keep cooking that side for 1 more minute. Remove from the pan.
Assembling
While the crepes are still warm, spread about 1½ tablespoon peanut butter over each of them. Place a banana on the edge of the crepe and roll tightly; place the joint facing down.
With a sharp knife, slice the roll into 1.5 cm sections. Repeat for each crepe.