In a mixing bowl, combine flour, salt, 5 spice powder and 1 tablspoon sugar.

Whisk in eggs and add beer and milk. Whisk together and strain. Rest 1/2 hour before using.

In a large skillet over high heat melt butter and saute 1/2-inch thick sliced bananas for 1 minute. Add 3 tablespoons sugar and cook until golden brown.

In a nonstick, lightly oiled, hot skillet pour 1-ounce of batter in pan. Swirl around so as to cover pan, heating for about 5 seconds. Using a small spatula flip over for another 5 seconds. Remove crepe and lay on waxed paper to cool. Repeat process for remaining batter.

Place caramelized bananas on crepe and fold. Serve with whipped cream and fresh mint.