Combine flour, eggs, milk and water in a bowl.  Whisk to combine until there are no lumps.

Heat a 9″ saute pan over medium heat.  Brush pan with oil and add a ladle (1/4 cup) of batter to the pan while swirling to evenly coat the bottom of the pan.  Flip once the edges of the crepe are slightly brown.  Cook for 10 seconds to set the batter on the other side.

Repeat with the rest of the batter

Heat butter in a pan over medium heat.  Once the butter has melted, add the bananas saute for a minute.

Add brown sugar and start stirring.  The sugar will melt and begin to coat the bananas.  Keep them moving until the sugar melts complete and the sauce starts to thicken. This should take about 2-3 minutes.  Add the Kahlua and cook for another minute.  Remove from heat and set aside. 

Spread 1 tbl nutella on each crepe, and fold in half and half again to create a triangle.  Place on platter and top with bananas, chocolate chips, additional nutella and whipped cream.  Serve.