In a mixing bowl, combine flour, milk, eggs, and melted butter, whisking until the mixture is smooth and homogenous. Let the batter rest for 10 minutes.

Heat a nonstick skillet over medium heat, lightly greased with butter. Pour about 1/4 cup of batter into the center and swirl to spread evenly. Cook for 1-2 minutes until the edges lift.

Flip the crepe carefully and cook for an additional minute until set. Stack cooked crepes on a plate as you go.

In a chilled mixing bowl, pour heavy cream and whip using an electric mixer on medium-high speed for about 3-4 minutes, until soft peaks form.

Take one crepe, place it on a clean plate and spoon a generous amount of whipped cream into the center, followed by a few sliced bananas. Fold or roll the crepe to enclose the filling.

Dust each filled crepe with powdered sugar and drizzle with honey or maple syrup before serving while warm.