In a medium-sized mixing bowl whisk together eggs, oil, milk, and extracts and combine until smooth. Add in flour a little at a time and continue whisking to combine. Lastly, add chunks of banana and use fork to press into the batter.

Don't over mix, some lumps of flour and banana are okay. Put in fridge to let set for at least 20 minutes, or overnight if possible.

Use ¼ cup to pour batter onto middle of pan. Lift up pan and rock in a circular motion to help spread out batter to a wider and thinner round. Continue rotating until batter stops spreading.

Cook 2-3 minutes per side. Don’t re-spray pan between cooking each crepe. Stack crepes on a plate and let them cool before adding filling.

In a small bowl, combine Greek yogurt, cocoa powder, and honey. Whisk until fully integrated and fluffy.

Slice bananas, or other fruit if you choose.

Layer the crepes by spreading some sauce down the middle, place fruit slices on top, and roll! Sprinkle with powdered sugar and enjoy!