Makes 8 Crepes
- 2 tbsp butter, unsalted, plus additional for the pan
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- pinch of salt
- 3/4 cup whole milk, room temperature
- 1/2 cup water, room temperature
- 2 eggs, room temperature
- 10 tbsp nutella
- 8-10 strawberries, sliced
- 1 tbsp powdered sugar
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Melt the butter in the microwave or on the stove. Set aside to let cool.
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Combine flour, sugar, salt, milk, water, and eggs in a blender. Blend for 20-25 seconds until all ingredients are well combined. Add the butter and blend for 5 more seconds. The batter will be more on the watery side, it should not be thick. See note below to whisk batter by hand. Tightly cover blender with plastic wrap and place in the refrigerator to chill for 1 hour.
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Heat a 9 inch skillet over medium heat. Once hot, add a dab (1/4 tbsp) of butter to the hot skillet. Let it melt before adding batter. Add 1/4 cup of batter in the center to the buttered pan. Lift the pan up and swirl the batter all the way around so it’s covering the entire surface of the pan. Add more batter if you need more to cover the full pan. Cook for 1-2 minutes. Flip and cook for 30 more seconds. Transfer to a large plate. Repeat with remaining batter. Butter the pan in between each crepe.
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Lay out the first crepe. Drizzle 1-2 tbsp of nutella and sprinkle a few slices of strawberries. Fold in half and fold over once more. Repeat with remaining crepes. Sprinkle with powdered sugar and serve.
If you do not have a blender, whisk it by hand. To whisk it by hand, combine all the wet ingredients into a bowl and all the dry ingredients into a separate bowl. Then, slowly incorporate the dry ingredients into the wet, little by little, while whisking until the batter is well combined and creamy.
Batter can be mixed the day or night before using it and stored in the refrigerator overnight.