Place all crêpe batter ingredients together in a blender. Blend until smooth. For best results refrigerate the batter for at least an hour before use. (Batter can be prepared a day or two ahead of time.)
Heat an 8-inch non-stick skillet or crêpe pan over medium heat. Lightly brush the inside of the pan with melted butter. (Pan will not need to be re-buttered unless crepes start sticking.)
Pour a scant ¼ cup of batter into the pan. Quickly tilt and rotate the pan to evenly coat. Cook until the crêpe bottom is slightly browned. Loosen the edges with a silicone spatula as it cooks. Flip over when the batter is set. Cook on the second side for 10 to 20 seconds or until crêpe begins to brown. Transfer crêpe to a wire rack to cool, flipping so that the first side is down.
Repeat until batter is used up – 10 to 12 crêpes. Alternate stacking crêpes between 2 stacks on wire cooling rack. (Crêpes can be made ahead of time. Cooled crêpes can be stored in a food storage bag or sealed container for couple of days.)
Preheat oven to 350˚. Lightly butter a large baking dish (9×13-inch).
Blend together cream cheese, powdered sugar, and vanilla. Place about 1½ Tablespoons of this mixture in center of each crêpe and spread in a wide strip across each crêpe.
Cut bananas in half lengthwise and then cut crosswise to a length about a half inch shorter than the diameter of the crêpes (Combine shorter pieces to equal this length.)
Fold or roll crêpe over filling and place seam side down in prepared butter baking dish.
Brush the top of the crêpes with melted butter.
Combine brown sugar and cinnamon and sprinkle over the top; then top with chopped pecans.
Bake 20 to 25 minutes or until topping is bubbly.