1. In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
2. In another bowl, combine the milk, eggs, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry, whisking until smooth. Let the batter rest for 15 minutes.
3. Heat a non-stick skillet over medium heat. Lightly grease with butter. Pour about 1/4 cup of the batter into the skillet, swirling it around to form a thin layer. Cook for 1-2 minutes on each side until golden. Repeat with the remaining batter.
4. In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Fold in the sliced bananas.
5. Spread a generous amount of the banana cream mixture onto each crepe. Roll them up tightly.
6. Drizzle the caramel sauce over the crepe rolls and sprinkle with granola.

Remember, the key to a perfect crepe is patience. Let the batter rest and resist the urge to flip too early. Just like my abuela taught me, a little patience brings the best results.