You don’t have to be a native Parisian to make homemade crepes. These crepes are easy, fast, and versatile. I purposely went easy on the sugar here, since they are filled with chocolate and sweetened with blueberries.
Lightly grease or spray an 8-inch or 9-inch nonstick pan with oil.
In a mixing bowl, whisk together the purée, eggs, cocoa powder, flax, pancake mix, and 2 tablespoons of water (unlike pancakes, you don’t want any lumps in crepe batter).
Heat pan over medium heat. Pour in ¼ cup of batter into prepared pan; tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 1 to 2 minutes until edges look golden and top looks dryer, then loosen with a spatula, turn and cook the other side for 1 minute.
Remove crepe to plate and set aside until ready to fill. Or, crepes can be made in advance, stacked between sheets of waxed paper, wrapped in plastic, and stored refrigerated for 3 days or frozen for 3 months (thaw before using).
Brush or spray oil on pan before making each crepe.
Mix the chocolate syrup and purée in a bowl. Place banana slices down the center of each crepe. Fold sides in over banana slices and turn over on the plate, seam side down. Drizzle about 2 tablespoons of chocolate syrup mixture over each crepe. Dust powdered sugar, if using.