Prepare the crepe batter by blending whole wheat flour, eggs, milk, olive oil, and salt until smooth.

Strain the crepe mixture through a fine mesh sieve for a smoother batter.

Pour the mixture into a tall jug for easy portioning.

Let the crepe batter rest at room temperature for 15-20 minutes.

Warm a crepe pan (or non-stick pan) over medium heat and grease lightly with butter or oil.

Pour enough batter to cover the base of the pan, tilting to create a thin layer.

Cook until the bottom begins to lightly brown, then gently flip and cook for a few seconds on the other side.

Transfer the cooked crepe to a platter and cover to keep warm.

Repeat with the remaining batter, stacking crepes on top of each other.

Prepare caramelized bananas by coating sliced bananas in brown sugar.

Heat butter in a pan over medium heat.

Add the sugar-coated bananas to the pan.

Cook until golden brown on both sides, flipping gently.

Cut the caramelized bananas into small pieces.

Spread a crepe on a plate and fill with caramelized bananas.

Add whipped cream (optional).

Serve immediately.