In a medium mixing bowl, combine peanut butter, yogurt, and cinnamon. Stir with a whisk until smooth and fully incorporated. Set aside.
In a separate bowl, combine milk, flour, and water. Whisk until batter is completely smooth with no clumps.
Preheat Blackstone griddle to high heat. Add butter to the griddle, spread with spatula. Make sure the butter covers the entire cooking surface, so the crepes do not stick.
Add a cup of the mixture to the griddle and using a batter spreader (found in the Blackstone crepe kit), or a large metal spatula, spread the batter wide enough for a nice thin layer.
Cook for about 25 seconds, flip and cook for an additional 25 seconds. Remove from griddle and lather one side with your peanut butter mixture.
Add as many banana slices as you would like. Roll the crepe and enjoy!
