To make the crêpes, place the flour, milk, water, sugar, egg and salt in a medium bowl and whisk until combined and smooth.
Heat a lightly oiled frying pan over medium high heat. Pour the crêpe batter onto the pan, using approximately ¼ cup (60 ml) for each crêpe.
Tilt the pan in a circular motion so that the batter coats the surface evenly.
Cook the crêpe for about 30 seconds, until the bottom is light brown. Loosen with a spatula or fish slice, flip over and cook the other side.
To make the toffee sauce, place the butter, sugar and milk into a pan over low heat, stirring until the butter melts and the sugar dissolves. Slowly bring to a boil, stirring continuously. Cook for about 15-20 minutes, stirring frequently, until the mixture thickens. Then remove from the heat and allow it to cool slightly. Your sauce will become much thicker as it cools so you will need to serve it while still quite warm.
To make the whipped cream, just combine the heavy whipping cream and sugar and whip until firm.
To assemble the crêpes, place banana slices, toffee sauce and whipped cream on one half of the crepe. Fold in half or into a triangle. To serve, garnish each crêpe with more whipped cream, banana slices, ground nuts and a little dusting of cocoa powder.
Repeat with the remaining crepes.
Recipe by Zoom Yummy - Crochet, Food, Photography at https://zoomyummy.com/2016/03/02/banoffee-crepes-banana-toffee-crepes/