Ingredients:

  • 1 cup (125g) all-purpose flour, sifted
  • 1 1/2 cups (355ml) milk
  • 2 large eggs
  • 2 tablespoons (30ml) unsalted butter, melted, plus more for greasing the pan
  • 1 tablespoon (15g) granulated sugar
  • 1/4 teaspoon (1g) salt
  • 1 (13 ounce/370g) jar Nutella
  • Powdered sugar, for dusting
  • Fresh strawberries or raspberries (optional)

Instructions:

  1. In a blender or using a whisk, combine flour, milk, eggs, melted butter, sugar, and salt. Blend/whisk until smooth.
  2. Cover the batter and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in more tender crepes.
  3. Heat a lightly oiled or buttered non-stick crepe pan or skillet over medium heat. It's hot enough when a drop of water sizzles and dances across the surface.
  4. Pour about 1/4 cup (60ml) of batter onto the hot pan, immediately swirling the pan to evenly coat the surface with a thin layer of batter.
  5. Cook for about 1-2 minutes per side, or until golden brown around the edges. Flip with a spatula and cook for another minute.
  6. Spread each crepe with a generous amount of Nutella.
  7. Fold the crepe in half, then in half again to form a triangle, or roll it up like a burrito.
  8. Dust with powdered sugar and garnish with fresh berries, if desired. Serve immediately.