1 1/2 c. milk
1 c. flour
2 tbsp. granulated sugar
1 tsp. vanilla, divided
1/4 c. butter, melted
2 bananas, sliced into 1/2" coins
1/2 c. melted chocolate
In a blender, combine milk, flour, sugar, salt, 1 teaspoon vanilla, eggs and melted butter. Blend until mixture is smooth and foamy. If possible, let batter sit for 15 minutes at room temperature (or up to overnight in the fridge).
Heat a medium nonstick skillet over medium heat. Lightly coat with more butter or vegetable oil. Add about one-quarter to one-third cup batter and swirl the batter to completely cover bottom of skillet. Cook until the bottom of the crepe is golden, 2 to 3 minutes. Using a rubber spatula (or chopsticks) loosen edge of crepe then quickly flip. Cook for 1 minute more then slide crepe out of skillet. Repeat with remaining batter, adding more butter or oil to the pan as necessary.
Fold crepes into quarters. Drizzle with melted chocolate and top with banana slices.