For coconut syrup: 1/2 cup coconut milk 1/4 cup corn syrup
For coconut syrup: Mix coconut milk and corn syrup together. When ready to serve heat in microwave. In a large bowl, mix together flour and sugar. Beat in eggs and half of the milk. Gradually add the remaining milk and the coconut milk. Add coconut. In a small skillet, melt 2 Tablespoons butter. Add brown sugar. When sugar has dissolved, add bananas. Toss and cook until bananas are coated and sugar has caramelized. Remove from heat. In a crepe pan or small heavy skillet, melt 1 teaspoon butter over medium heat. Spoon 2 Tablespoons batter into pan and turn pan so the batter covers the bottom of the pan. Let cook until the batter looks dry, then flip over with a spatula and cook for about 1 more minute. Transfer crepe to a plate and spoon banana mixture in center of crepe then fold crepe over. Repeat for other crepes. To serve, pour coconut syrup over crepes.
If batter becomes too thick, add a little milk to thin.