In a large bowl, whisk together the flour, eggs, sugar, salt, vanilla and half of the milk until completely smooth. Then whisk in the remaining milk to form a thin smooth batter. Adding the milk in parts ensures that no lumps form in the batter! Allow to rest at room temperature for 30 minutes. Stir in the melted butter.

Heat a large 10-inch nonstick skillet or crêpe pan over medium high heat. Once hot, carefully pour in 1/3 cup of batter while tilting and rotating the pan to spread out the batter into an even layer that covers the entire pan. Cook for about 1 to 2 minutes until the edges begin to brown and then carefully flip over with a rubber spatula. Continue to cook for another minute on the second side. Transfer to a baking sheet or plate and continue cooking the rest of the crêpes until all the batter is used up.

To assemble, spread half of each crêpe with the chocolate hazelnut spread and top with banana slices. Fold over in half over the filling, and then in half once more to form a triangle. Arrange one or two on a plate and dust with powdered sugar. Serve with whipped cream and a sliced strawberry for garnish. Enjoy!