Combine all of the ingredients in a blender and pulse for 10 seconds.
Refrigerate the batter for 1 hour.
Heat a small non-stick pan and add just enough butter to coat the bottom of the pan.
Pour 1 ounce of the batter into the center of the pan and swirl the pan to get the batter to spread evenly.
Cook for 30 seconds and flip over.
Cook for another 10 seconds and remove; lay flat on a piece of waxed paper to cool.
Continue until all batter is gone. After they have cooled you can stack them and store them in re-sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
To Make the Bananas Foster:
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum with a long match. Remove from heat.
Spoon a scoop of ice cream down the center of each crepe and roll it the sides of the crepe to the middle; flip over and place the seam side down on a plate.
Generously spoon the bananas and warm sauce over the top of the crepe. Garnish with chopped pecans and serve.
This will make enough crepes for more servings or to freeze some for future use. Just let them thaw before trying to separate them.