Thin Banana Walnut Crêpes with Maple Drizzle

Steps

1. Melt the butter in a small dish; you will use half in the batter and the remaining half for the skillet and bananas.
2. In a blender or bowl, whisk the milk-2 milk, eggs, flour, sugar, salt, nutmeg and half of the melted butter until smooth with no lumps. Rest the batter 15 minutes so the crêpes stay tender.
3. Meanwhile, toast the walnuts in a dry 10-inch nonstick skillet over medium heat for 3 to 4 minutes until fragrant, then move them to a plate.
4. In the same skillet over medium heat, add half of the remaining butter (a quarter of the total), then the banana slices and cinnamon; cook 2 to 3 minutes, turning once, until golden and softened. Move the bananas to a plate.
5. Brush the skillet lightly with the last of the butter. Pour in about 1/4 cup batter and swirl to coat the pan thinly. Cook about 1 minute until the edges lift and the underside is lightly golden, flip, and cook 30 seconds more until set with no wet batter. Repeat with the rest of the batter, brushing the pan with butter as needed, to make about 12 crêpes.
6. Warm the maple syrup in a small cup for a pourable drizzle.
7. Fill each crêpe with the warm bananas, fold into quarters, and top with a spoonful of the Greek yogurt, the toasted walnuts and the maple drizzle. Serve 3 crêpes per plate.