Pistachios: Dry roast pistachios then grind in coffee grinder to make ½ cup (125 mL). In a big bowl, combine eggs with milk and vanilla extract. Add powdered pistachios, flour and maple syrup and whisk into a smooth batter. Whisk in melted butter until smooth. Heat a non-stick skillet over medium-high heat. Pour in ¼ cup (60 mL) batter, turning and tilting skillet to spread evenly into a thin circle. When bubbles appear around the edges, flip the crêpe and cook the other side 1minute. Repeat for remaining crêpes. Keep crêpes warm. Banana caramel: Combine sugar and water in a saucepan. Bring to a boil and reduce heat to medium. Cook until mixture turns dark amber. Remove immediately from heat and add cream and butter. Stir until smooth. Add sliced bananas and spoon over hot crêpes.

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