1. Blend all the ingredients for the batter together in a mixer, or start with the wet ingredients and add the dry ones last. Then, add the banana. Mix well.
2. Cook the crepes in a non-stick pan, lightly greasing it with a paper towel slightly dampened with olive oil, and cook them over low heat.
3. Mix the ingredients for the ricotta filling well until it becomes a cream. Place one crepe as a base, top with the ricotta mixture, add fruit, and close with another crepe. Garnish with a little honey, walnuts, and fresh mint leaves.
