Mix all the crepe ingredients into a blender until smooth, about 5 seconds. (Note: If not using a blender sift flour and salt into a small bowl; make a well in the center; mix together milk, eggs, oil and pour into flour and beat until smooth and lump free.).
Heat a small skillet or crepe pan; brush with butter or spray with non-stick oil and remove from heat.
Spoon 2 1/2 Tbsp batter into hot pan; tilt the skillet to spread evenly.
Return to heat; brown on one side.
To remove, invert pan over parchment or towel.
Repeat with remaining batter.
Melt butter in small sauce pan.
Stir in the brown sugar; whisk until combined and thickened, 4-5 minutes.
Stir in the heavy cream, until thoroughly blended.
Add rum and stir until combined; use additional rum if thinner sauce is desired.
Sauce can be refrigerated.
Place water in the bottom of a double boiler (below the water line of the insert or bowl) and bring to a boil.
Place the butter, cream and chocolate chips in the top of the double boiler (or bowl that fits over the pan).
Stir constantly until the chocolate chips melt.
Stir in Kahlua.
Remove pan from heat but leave the insert over the hot water to keep the sauce warm.
Melt 1/3 cup butter to frying pan; add brown sugar and stir until sugar has melted.
Add bananas and saute for four to five minutes, or until carmelized.
Stir in lemon juice,walnuts and rum flavoring.
Spoon 2 1/2 tablespoons banana filling in the center of each crepe.
Sprinkle generously with ground cinnamon.
Roll or fold and place on serving dishes.
Spoon chocolate sauce over top and garnish with additional walnuts.
Garnish with powdered sugar and serve immediately.