• Prepare your salted caramel, this can be done a few days before serving these crepes

For the custard:

• Bring the milk to a simmering point over low heat.
• In a pot whisk the egg yolks, sugar, and butter together until well combined.
• Pour the hot milk over the eggs and sugar, whisking constantly.
• Add the vanilla extract and place the mixture over medium heat. Gently stir with a wooden spoon and cook until it totally thickens. Remove from the heat.

For the crepe:

• In a large bowl, add the flour, salt, and the eggs.
• Add the milk slowly while stirring. Add the oil and combine well.
• Allow the batter to sit for 30 minutes.
• Brush the melted butter over the surface of your crepe pan and heat the pan until you start seeing the vapors.
• Pour the batter using a ladle into the center of the pan and swirl to spread evenly.
• When the crepe is ready, flip and cook on the other side. Flip it over a rack. Repeat with all the batter.

To serve:

• Scoop 2 tablespoons of custard over each crepe, slice the bananas, and arrange two slices over the bananas. Fold into a thick roll.
• Repeat with the remaining crepes.
• Serve with the salted caramel sauce.