In a blender, combine all ingredients. Cover and process until smooth. Add more water if batter is too thick.
Heat a lightly greased nonstick 6-inch skillet (I used coconut oil for greasing). Add ¼ cup of batter. Lift and tilt pan to evenly coat bottom. Cook on each side until golden. Repeat with remaining batter.
Make peanut butter spread: Place all ingredients in a bowl. Mix well until smooth.
Make raw chocolate: Place all ingredients in a bowl. Mix well until smooth.
Place crepes, browned-sides down, on work surface. Spread peanut butter down centers. Place banana along the edge of the crepe. Fold the crepe up tightly over the banana and roll.
Drizzle with raw chocolate, and sprinkle with chopped nuts and crushed goji berries (optional).
Slice and serve.
As a measure I used UScup (240ml). One roll-up serves 2 people.