1. In a blender combine flour, sugar, salt, milk, eggs and butter.
2. Puree until mixture is smooth and bubbles form on top, approximately 30 seconds. Let the batter rest for at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
3. Heat a 30cm non-stick pan over medium heat. Lightly coat with butter. Add 1/3 cup of batter and swirl around to completely cover the bottom of the pan. Cook until underside of the crépe is golden brown, approximately 2 – 3 minutes.
4. Loosen the edge of the crépe with a rubber spatula, then with your fingertips, quickly flip. Cook for an additional minute. Slide crépe out of skillet and repeat with remaining batter. Coat pan with butter as needed.
In a large deep pan over medium heat, melt the butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot for approximately 2 minutes. Serve immediately and garnish lavishly with a few dollops of On Top® or vanilla ice cream.