Combine all of the crepe ingredients in a blender, except the flour, together. Mix and add in the flour, 1 tablespoon at a time, blending just until the flour has been mixed in. Chill the crepe batter for 30 minutes in the fridge.
2. Grease a crepe pan or non-stick pan with coconut oil and heat over medium heat. Pour about 1/4 c of batter into the pan and tip and tilt pan so that the batter spreads out really thin.
3. Cook each side of the crepe for 30 seconds before loosening up the edges with a spatula, and then flipping gently with help from the spatula. Repeat with remaining crepe batter.
Remove Alouette cheese from fridge and place in the microwave for 20 seconds to soften.
Using a butter knife or small spatula, spread a thin layer of cheese over a crepe. Fold in half twice for triangle shapes.
Repeat with remaining crepes. Top with banana slices, melted chocolate, cranberries and pumpkin seeds if desired.