Whisk together the flour and cardamom in a large bowl. Combine the milk, water, eggs, butter, honey and vanilla extract in a small bowl. Whisk the wet ingredients into the flour. If there are lumps, strain the mixture to make it smooth. Put the batter in the refrigerator to rest for at least one hour.
While the batter rests, take some time to make the cream cheese filling. Whip the cream cheese until smooth. Add the vanilla extract, powdered sugar, and cinnamon. Slowly add the heavy whipping cream. Place in the refrigerator until you are ready to use.
Remove the crepe batter from the refrigerator and give it a good mix. Begin heating a frying pan on high. Spray the pan with nonstick spray. Using a ladle, pour ¼-½ cup of batter onto the heated pan. Make sure to spread the batter around the frying pan so that the crepe is nice and thin.
Cook the crepe on one side for 3-5 minutes or until it begins to brown. Carefully flip the crepe and allow it to brown on the other side.
To assemble the crepe, place the cooked crepe on a plate and spread a layer of the cream cheese filling followed by a layer of sliced bananas.
Top with kiwi slices. Fold the crepe closed. Garnish with whipped cream and additional fruit slices.
