Strawberry and Nutella Crepes

Basic Crepe Recipe:

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
1 teaspoon sugar
1 teaspoon vanilla

Butter, for coating the pan

Directions:

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour or overnight. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.

After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart. If the edges of the crepes are too dry or uneven, use a pair of scissors to trim the excess.

Simply spread Nutella on the hot crepes and fold in half. Then, fold again making a triangle.

Toppings:

Whipped Cream
Fresh strawberries
Berry pancake syrup
Chocolate syrup
Miniature chocolate chips
Powdered sugar etc

Yield: 9-10 medium-sized crepes

Note: I think the most important thing is to have a very hot skillet.