Whisk all ingredients in a bowl. Keep adding milk until batter is runny, much thinner than pancake mix. Heat nonstick skillet over medium-heat and lightly coat with oil. Pour about 3 Tbsp. of batter for each crepe. Karina used the back of a spoon to evenly spread the thin batter. Cook for about 2 minutes, then loosen the edges with a butter knife and flip. Cook over side for about a minute until golden brown. Repeat with the rest of the batter. Before slathering dulce de leche, let crepes cool slightly so the spread does not seep into the crepe, but rather rest on top. Add sliced bananas, roll or fold and enjoy!