Using an electric mixer or by hand using a whisk, beat the heavy cream until stiff peaks form. Refrigerate until ready to use.

Make the coffee according to the directions on the coffee maker.

Melt the butter in a pan or microwave per the instructions above.

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

Heat a griddle or frying pan over medium-high heat. While the pan is heating, prep the fruit.

Prepare the banana per the instructions above.

Cook the crêpes: Lightly grease the griddle or frying pan with nonstick spray. 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 light brown. Loosen with a spatula, turn and cook the other side. Repeat for remaining crêpes.

To finish the crêpes: Spread melted chocolate inside the crêpe shell, then add in the banana and fold or roll up.

Top the crêpes with whipped cream and raspberries and enjoy with coffee (with milk and sugar if desired).