Nutella Crêpes
Recipe: https://recipestripper.com/recipes/f01b5bce-b8b6-4281-804e-0e44752286c7
Original source: https://www.recipetineats.com/nutella-crepes-with-strawberries/
Recipe image: https://www.recipetineats.com/tachyon/2016/08/Strawberry-Nutella-Crepes_1.jpg

Soft, buttery crêpes filled with warm melty Nutella and fresh slices of strawberries. What a combination!Serve for dessert, snack or a special treat for breakfast. The crêpe recipe is JB's - see here for his full recipe including a tutorial video for how to make crêpes.The crepes can be made in advance - cool then store covered in the fridge for up to 3 days. Warm gently either on the stove or microwave, then assemble the Nutella crepes.
Yield: 15
Prep time: PT10M
Cook time: PT25M
Total time: PT95M

Ingredients
- 1 2/3 cups plain flour / all-purpose flour (, sifted)
- 3 tbsp caster sugar / superfine sugar (, regular white sugar is fine too)
- 1/4 tsp cooking salt / kosher salt
- 3  large eggs (, (55g/2oz each in shell) - fridge cold is fine)
- 2 cups full fat milk (, but works with lite milk too)
- 1/3 cup water ((Note 1))
- 2 tbsp vegetable oil or other neutral flavoured oil ((Note 1))
- 45 g (3 tbsp)   unsalted butter (, cut into small cubes (for cooking))
- 1 - 2 tbsp Nutella (, homemade or store-bought)
- 2  strawberries (, sliced)
- Icing sugar / powdered sugar (, for dusting)

Instructions
1. [Abbreviated recipe] Whisk flour, sugar and salt. Add eggs then milk, water, oil and whisk into a smooth batter. Cover and rest for an hour. Cook in a lightly buttered non-stick pan, swirling ¼ cup batter to cover the surface. Cook for 1 minute. Flip, cook for 30 seconds. Spread with Nutella, top with strawberries. Fold into quarters, serve dusted with icing sugar!
2. [Make the batter] Sift flour into a large mixing bowl. Add sugar and salt, then whisk to combine.
3. [Make the batter] Make a well in the centre and add the eggs. Whisk gently and only mix in a bit of the flour. You can’t blend all the flour with just the eggs yet, so just mix in enough to make a thick paste.
4. [Make the batter] Gradually add the milk, whisking between each addition to create a smooth batter with no lumps.
5. [Make the batter] Whisk in the water and oil until the batter is glossy and pourable. When you dip a spoon in, it should coat the back lightly. Not too thick, not too runny. (Note 1)
6. [Make the batter] Cover and rest for 1 hour at room temperature. (Note 2)
7. [Cook the crêpes] Heat a 24cm / 9.5" non-stick crêpe pan over medium-high heat (medium if your stove runs hot). If you don’t have one, any good non-stick pan will work, just adjust how much batter you pour in depending on the size, so it spreads nicely without being too thick or thin.
8. [Cook the crêpes] Melt about 1/2 tsp butter, then wipe it off with a paper towel, you want just a little of butter left, no visible pools. (Note 3)
9. [Cook the crêpes] Pour the batter - Using a ladle, scoop up ¼ cup of batter, lift the pan off the heat, ladle most of the batter into the centre, and immediately swirl the pan so the batter coats the surface in a thin, even layer. Still while swirling, use the rest of the batter to fill up the empty spots before it sets. Tilting quickly gives you uniform crêpes.
10. [Cook the crêpes] Cook for 45 seconds to 1 minute until the underside is lightly golden and flip using a long spatula and cook the other side for about 30 seconds. (Note 4 & 5)
11. [Cook the crêpes] Slide onto a plate, then repeat, adding butter each time.
12. [Nutella Crepes] Spread as much or as little Nutella on a crepe as you want. Place strawberries on one half. Fold into quarters, transfer to plate. Repeat for as many as you want. Dust with icing sugar, serve!