Whisk flour, sugar, milk, eggs, McCormick Mixed Spice and Ginger until smooth. Cover and set aside for 30 minutes.
Heat a 16cm crepe pan or small frypan over medium heat. When hot add a cube of butter and pour in ¼ cup batter – just enough to cover the base. Cook crepe for 1 minute until underside is golden then flip and cook the other side for 1 minute.
Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking on the plate.
Serve crepes spread with nutella, bananas and sprinkled with McCormick Cinnamon.