Banana Split Crepe Burritos

In a blender, combine all the crepe ingredients and pulse for 10 seconds. Place crepe batter in the refrigerator for 1 hour.

Heat a medium nonstick pan over medium heat. Add a thin coating of butter to the pan. Pour a scant ½ cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove from the pan. Continue until all batter is gone. Allow to cool before filling.

To make the burritos, lay out a crepe on a flat surface and add a scoop of vanilla ice cream and a scoop of strawberry ice cream to the center. Place 5-6 banana slices on top of the ice cream and roll up the crepe, like you would a burrito. Continue until all of the crepes are filled. Set aside while you make the magic shell.

Prepare the magic shell by placing the chocolate and coconut oil in a microwave-safe bowl. Heat on high in 20-second increments, stirring thoroughly after each, until completely smooth. Allow to cool before drizzling over rolled burritos.

Top with chopped peanuts, whipped cream, and maraschino cherries. Serve immediately or transfer to the freezer to solidify for 30 minutes.