For the Pastry Cream
Heating 2 1/2 cups milk in a double boiler until steam rises from the surface. In a bowl combine remaining 1/2 cup milk and sugar. Sift in cornstarch and whisk. Add eggs and whisk until well blended. Remove milk from heat and gradually whisk in egg mixture. Return pan to double boiler and stir constantly over medium heat until thickened and smooth. Remove from heat and stir in vanilla. Transfer to a bowl, press plastic wrap onto surface and refrigerate.
For the Cinnamon Crepes
Combine eggs, milk, flour, cinnamon, salt and melted butter in a bowl. Whisk until a smooth batter is achieved. Cook crepes and reserve.
For the Bananas
Bring maple syrup and rum to a simmer in a saucepan over low heat. Add sliced bananas and remove from heat. Allow bananas to steep in maple rum syrup for 5 - 10 minutes. Place Cinnamon Crepes on work surface, place pastry cream in center. Roll up crepe and fold in edges, Repeat until all crepes are rolled. Place crepes on serving plates and top with maple glazed bananas and syrup. Top with sliced almonds and dust with powdered sugar.