Add all custard ingredients to a small saucepan.

Whisking constantly, heat until boiling, and let cook about 5 minutes until thickened.

Peel the banana and add all crepe ingredients to a blender and blend until smooth.

Over medium-low heat, heat up a frying pan or crepe pan with 1 tablespoon coconut oil.

Once pan and oil are hot, pour 1/4 cup batter into the pan and immediately swirl the pan to distribute batter into a thin circle.

Cook about 3-4 minutes until the top looks dry. It is important to be patient. If it doesn’t look dry, don’t try to flip it or it’ll fall apart. Just let it cook a little longer, but don’t let it burn.

With a thin spatula, carefully flip the crepe over and let the other side cook for 2-3 minutes.

Lift onto a plate to cool and repeat for the rest of the crepes.

Assemble crepes by placing a spoonful of custard down the center of each crepe. Sprinkle with a handful of blueberries and pecans, then roll up both sides.

Top with additional custard, blueberries, pecans, and a dollop of coconut yogurt. This crepe also works great for dessert!

note: the recipe and the filling can be prepared the day ahead, cooled, and kept in a sealed container in the fridge until ready to serve. You can also freeze the crepes by layering parchment paper between them in a freezer-proof container.