Sieve the flour into a large bowl whisk in the eggs, oil and milk until smooth. Cover and leave to rest for 2 hours.
Pour a little oil into a hot non-stick pan, pour in enough batter to cover the bottom of the pan. Cook for 1 minute, flip and cook for another minute until golden and cooked. Transfer to a plate and cover to keep warm.
Slice the bananas about 5mm thick and place on a lined baking sheet, sprinkle with sugar and grill on high till browned.
Fill the crepes with the grilled bananas and a spoonful of crème fraiche, drizzle with caramel and sprinkle with the almonds.
Recipe courtesy of Carnation