FOR FILLING:
WHISK milk, sweetened condensed milk, eggs and cornstarch in medium saucepan until well combined. Heat mixture over medium heat, stirring constantly, until it reaches a boil. Reduce heat to low; cook, stirring constantly, for 5 minutes or until thickened. Remove from heat; add vanilla extract. Let cool at room temperature. Add bananas; set aside.

FOR CRÊPES:
COMBINE eggs, milk, flour, 2 tablespoons butter and salt in medium bowl. Whisk until well combined. Heat 10-inch skillet over medium heat. Brush with a thin coat of remaining 2 tablespoons butter. Pour 1/4 cup crêpe batter into skillet and rotate skillet so the batter forms a thin layer over bottom of skillet. Cook for 1 to 2 minutes. Turn crêpe over; cook for 10 seconds. Repeat to make 10 crêpes total. Fill each crêpe with about 1/2 cup filling. Roll crêpes; set aside. Top with Abuelita Sauce; serve immediately.

FOR ABUELITA SAUCE:
COMBINE Abuelita and media crema in small saucepan. Heat over medium heat, stirring frequently, until melted and smooth.