1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
3 large eggs
1 1/4 cups milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 to 3 ripe bananas, sliced
In a mixing bowl, whisk together the flour, sugar, and salt.
In a separate bowl, beat the eggs, milk, melted butter, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, whisking until it is smooth and free of lumps.
Allow the batter to rest for about 15 to 20 minutes at room temperature.
Heat a non-stick frying pan or crepe pan over medium heat.
Lightly grease the pan with butter or cooking spray.
Pour about 1/4 cup of the batter into the pan, tilting it in a circular motion to spread the batter evenly.
Cook the crêpe for about 1 to 2 minutes, or until the edges start to lift and the bottom is golden brown.
Flip the crêpe using a spatula and cook for an additional 1 minute on the other side.
Repeat the process with the remaining batter, stacking the cooked crêpes on a plate and covering them with a clean kitchen towel to keep them warm.
Once all the crêpes are cooked, spread a layer of Nutella onto each one.
Place a few slices of banana on one half of the crêpe and fold it over to create a half-moon shape.
Sprinkle some powdered sugar over the filled crêpes.
Serve the Nutella and banana crêpes with additional sliced bananas, fresh berries, or whipped cream.