Prepare the Crepe Batter:

1. In a large mixing bowl, whisk together the all-purpose flour and sugar. In a separate bowl, beat the eggs and milk until well combined. Gradually add the wet mixture to the dry ingredients, whisking constantly until smooth and free of lumps.
2. Stir in the melted butter, ensuring the batter is smooth. Let the batter rest for 10-15 minutes to allow the flour to fully hydrate.

Cook the Crepes:

1. Heat a non-stick pan or crepe pan over medium heat and lightly grease with a small amount of vegetable oil.
2. Pour about ¼ cup of batter into the center of the pan, swirling it to evenly coat the bottom in a thin layer. Cook for about 1-2 minutes, or until the edges of the crepe begin to lift and the bottom is lightly golden.
3. Flip the crepe and cook the other side for another 30-60 seconds. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as they finish.

Assemble the Crepes:

1. Spread about 1 tablespoon of Nutella onto each crepe, spreading it evenly across the surface.
2. Add a layer of sliced strawberries and bananas down the center of the crepe.
3. Fold the crepe into quarters or roll it into a wrap, depending on your preference.

Serve and Garnish:

1. Once the crepes are filled and folded, lightly dust them with powdered sugar.
2. Serve immediately, enjoying the warm, creamy Nutella paired with the fresh, juicy fruits.