To Make the Crêpe Batter: In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and sparkling water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a griddle or frying pan over medium-high heat.

Brew the coffee.

Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crêpe for about 2 minutes, until the bottom is golden brown. Loosen with a spatula, turn, and cook the other side until golden brown. Repeat for remaining crêpes.

To Finish the Crêpes: Spread Nutella inside the crêpe shell, then add in the banana and fold into quarters or roll up. Place on a serving plates.

For the coffee mocha, in a small bowl or cup, mix together cocoa powder and granulated sugar until well combined.

In a small saucepan or microwave-safe container, heat the milk until hot but not boiling. You can heat it on the stove over medium heat or in the microwave for about 1 - 2 minutes.

Serve the crepes with melon, and coffee mocha.