Cool Crêpes

1 cup milk
4 eggs
1 tbsp butter, melted
½ tsp SIDS CRAZY SALT
1 tbsp white sugar
1 tsp almond extract
1¼ cups flour
12 slices bacon
3 tbsp butter, as needed - divided
6 firm bananas, sliced in half lengthwise
12 tbsp chocolate-hazelnut spread, divided
12 tbsp peanut butter, divided
2 tsp runny honey, divided
1 tsp confectioners sugar for dusting, as needed
1 tbsp chocolate syrup, as needed

Blend milk, eggs, 1 tablespoon melted butter, SIDS CRAZY SALT, white sugar, almond extract and flour in a blender into a smooth batter, 1-2 minutes. Allow the batter to rest while you finish the remaining steps, at least 20 minutes.
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes then drain on a paper towel-lined plate.
Melt 1 teaspoon butter on a crêpe pan or in a non-stick frypan. Pour in ¼ cup of batter, swirl the pan to evenly coat the entire bottom of the pan with the thin batter and cook until small brown spots appear on the bottom of the crêpe, 2-3 minutes.
Carefully loosen crêpe from the pan and gently flip to cook other side, 1-2 more minutes. Crêpe is done when the batter in the centre is set and a few small brown spots appear on the 2nd side.
Slide crêpe onto a plate lined with a piece of baking paper. Cook remaining crepes, buttering the pan when needed and stack cooked crêpes between pieces of baking paper.
Melt remaining 2 tablespoons of butter in a frypan and cook the sliced bananas until golden brown on both sides, about 3 minutes per side. Set bananas aside.
To assemble, place a crêpe onto a serving plate and spread 1 tablespoon of chocolate hazelnut spread and 1 tablespoon peanut butter over the crêpe.
Place a bacon strip in the center of the crêpe and top bacon with a banana half. Drizzle about ½ teaspoon of honey over the banana half.
Roll up the crêpe into a cylinder shape then dust with confectioners sugar and a drizzle of chocolate syrup. Repeat with remaining ingredients to make 12 filled crêpes.