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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