For the filling, first mix curd cheese with powdered sugar, lemon zest, lemon juice and vanilla to a creamy mixture. Set aside.
To prepare the fried banana slices, heat a pan with coconut oil. Cut the bananas into 0.5cm thick slices. Fry on both sides until golden brown.
Meanwhile, mix milk with egg and egg yolk for the crêpe dough. Add flour and salt to the liquid ingredients by using a hand mixer. For a fluffy dough, add a dash of sparkling water and mix again. Heat up a pan with coconut oil. Pour the pancake batter into the pan. With the other hand swing the pan in round motions so that the dough spreads over the entire bottom of the pan. Bake on both sides at medium heat for 1-2 minutes until golden brown.
Fill the crêpes immediately with the lemon-curd cream and the fried banana slices. Serve with maple syrup, cinnamon and coconut chips. If you still have organic lemons left, you can cut them into slices and caramelise them. Simply heat 2 tbs coconut oil and 2 tbs granulated sugar in a pan, caramelise the lemons on both sides and serve them with the crêpes.