In a medium-sized bowl, crack two eggs and whisk them vigorously until well combined and frothy for about 1 minute.

Add the mashed ripe bananas to the whisked eggs, mixing until cohesive. Gradually sift in the flour and sprinkle salt, mixing.

Pour in the milk and water gradually until the batter is smooth and pourable, about 3-4 minutes of mixing.

Preheat a non-stick skillet over medium heat for about 2 minutes. Brush with butter or oil.

Pour a ladleful of batter onto the skillet, create a thin layer, and cook for 3-4 minutes until edges lift and underside is golden.

Flip and cook for an additional 2-3 minutes until golden. Remove from skillet and keep warm.

Repeat until all batter is used, stacking crepes on a warm plate. Serve with toppings.