Put all ingredients in a blender and blend for about 15 seconds, until all ingredients are incorporated together and there are small foamy bubbles on top. Let chill in the refrigerator for at least 30 minutes.
While batter is cooling in the fridge, make whipped cream. Using a KitchenAid stand mixer or a hand mixer, whisk together heavy cream, sugar, and vanilla extract until stiff peaks form.
In a pan, over low-medium to medium heat, melt ½ tablespoon butter.
Pour about ¼ c of batter into the pan, lightly covering most of the base of the pan. Quickly swirl the pan around so the batter completely coats the pan.
Let cook for 2-3 minutes. You may see bubbles start to form on top & take a peek underneath to see that it's turned a beautiful light golden color.
Using a spatula, gently release the sides of the crêpe from the pan and gently but quickly flip over the crêpe. Let cook for another minute or so. Slide the crêpe out of the pan, onto a plate, and place fillings on top.
For the strawberry banana Nutella crêpe, I found that the Nutella was a bit thick to spread over the crêpe without risking ripping it. So, I microwaved ¼ c of the Nutella for about 30 seconds, which made it easily spreadable. Spread a thin layer of Nutella over the entire crêpe and sprinkle over sliced strawberries and banana.
Fold the circle of the crêpe in half, then in half again, which will make a triangle shape. Place a dollop of whipped cream on top and serve crêpes warm. Bon appétit!