In a bowl mix: milk, red dye, canola oil, sugar, nutmeg, salt, flour, eggs. Let sit for 15-20 minutes. Heat a 12-inch nonstick skillet over medium heat. Lightly coat with ¼ cup of canola oil. Pour access oil in heatproof bowl. Repeat process for each crepe. Using more oil when needed. Add 2 ounces batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
In a bowl beat cream cheese for 30 seconds add butter, sugar and vanilla. Beat until all ingredients are incorporated. Fill 1 crepe with 2 tablespoons and spread evenly over crepe. Roll crepe up like a cigar.
In a large skillet melt butter over medium heat, stir in brown sugar once melted. Stir in bananas, banana liqueur and dark rum. Take a stick lighter and flambé, (caution fire will ignite, you’re cooking the liquor out) add cinnamon, swirl and pour over each crepe.