For the crepes:
1 cup all-purpose, unbleached flour
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups whole milk
4 large eggs
3 tablespoons unsalted butter, melted, plus extra for skillet

For the sauce:
1 cup smooth peanut butter
3/4 cup heavy cream
1/3 cup sugar
1/4 cup light corn syrup

For the bananas:
6 tablespoons unsalted butter
6 bananas, sliced diagonally
6 tablespoons brown sugar
1/4 teaspoon ground cinnamon

For garnish:
1 banana, sliced diagonally
1/2 cup shelled, skinned, and roasted peanuts, roughly chopped
Powdered sugar