In a deep bowl take eggs, banana and cocoa powder.
Using an immersion blender, blend it to form a smooth batter.
Heat a pan, brush it with ghee or coconut oil and pour batter to form a thin disc.
Top it with chocolate chips.
Cover and cook on low flame until done. When touched, the top must not be sticky.
Carefully remove the crepe from the pan on to a cutting board.
Roll it when it is still hot.
Slice it into 4-5 mini rolls.
Repeat with remaining batter to make more rolls.
Insert tooth pick on rolls and serve.