In a blender, combine the flour, salt, sugar, butter, milk, vanilla, and eggs. Pulse until mixture is blended and creamy. Let the mixture rest for 30 minutes or up to 24 hours in the fridge.

In the meantime, prepare your toppings. Slice the bananas and strawberries and rinse the fruits.

Heat an 8-9 inch non-stick skillet over medium high heat. Test it by putting a few drops off water in the center. If they sizzle, scatter, and evaporate immediately, your pan is the right temperature.

Place a good coating of butter on the skillet. Pour about 1/4 cup of batter into the skillet in a swirl from the center to the outside. Lift the pan and tilt in a circle so the batter evens out across the skillet.

Cook the crepes until bubbles form and the top side is no longer runny, about 1.5-2 minutes. Use a large spatula to carefully flip the crepe over. Cook the opposite side for 1-2 minutes or until it gets light brown spots.

Remove the crepes and stack them on a plate covered with a kitchen towel to keep warm.

To serve, place a swirl of nutella on the crepe. Top with a single scoop of ice cream. Fold the crepe in half from bottom to top, then roll from left to right. Top with more nutella, berries, and sliced bananas.