In a blender, add the eggs, milk, water and melted butter.
Pulse for a few seconds, until liquids are combined.
Add the flour, sugar and salt.
Pulse for 10 seconds or so and until flour is incorporated, being sure not to over-blend.
Transfer the batter to a bowl and cover.
Place the batter in the refrigerator for an hour to rest.
Place a crepe pan over medium-heat.
Brush the skillet with a light coating of butter.
Add 2 ounces of batter to the pan, swirling it around until the bottom is coated evenly.
Cook until the crepe edges' pull away from the pan, about 1-2 minutes.
Flip and cook on the opposite side for another 30 seconds.
You may have to play with the temperature a bit.
The common notion is that the first crepe goes to the pan, so don't get discouraged if you have to try a few times to get the temperature right.
When you've made a few crepes, transfer them to the oven to keep them warm, while you prepare the bourbon bananas and chocolate.
Melt chocolate with heavy cream in a double-broiler or make your own by placing a heat-proof bowl over a pot filled with an inch of simmering water.
Once chocolate is melted set aside.
In a small bowl, toss the bananas, brown sugar, rum and cinnamon together.
Melt the butter in a small skillet over medium-heat.
Once melted, add the bananas to the skillet and cook until bananas are softened and slightly caramelized, 3-4 minutes.
To assemble, lay a few crepes side-by-side and fill each one with the banana bourbon mixture.
Fold each side over and drizzle with chocolate.