In a blender, combine the eggs, vanilla, sugar, milk, flour and butter then blend for 10 seconds.
Transfer the crêpe batter to a medium bowl and refrigerate for at least 30 minutes and up to 1 day to allow the batter to rest and the flour to fully absorb the liquid.
Heat a non-stick skillet over medium heat and add butter to coat.
Pour approximately ¼ cup of batter into the center of the pan and swirl to spread evenly.
Cook for approximately 2 minutes, then flip and cook for an additional 1 minute.
Remove from the pan and stack crêpes on a plate separated by squares of wax paper or parchment paper.
Repeat until all the batter is gone, adding butter to coat the pan between each crêpe.
Spread each crêpe with a generous tablespoon of Nutella.
Lay about 7 to 9 banana slices on one half of the Nutella.
Fold the empty side over to make a half-moon.
Fold again to make a triangular packet.
Dust with confectioners' sugar, drizzle with Nutella, and add more banana slices, if desired. Serve warm.