Classic Nutella French Crepes

1.In a large mixing bowl, whisk together the flour, sugar, and salt until combined.

2.In a separate bowl, beat the eggs, then add the milk, water, melted butter, and vanilla extract. Mix well.

3.Gradually pour the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and free of lumps. The batter should be thin and pourable; if too thick, add a tablespoon of water at a time to adjust consistency.

4.Cover the batter and let it rest at room temperature for 10 minutes to allow the flour to hydrate and bubbles to dissipate.

5.Heat a non-stick skillet or crepe pan over medium heat and lightly brush with melted butter.

6.Pour about 1/4 cup of batter into the center of the pan and immediately tilt and swirl the pan to spread the batter evenly into a thin circle.

7.Cook the crepe for about 1 to 1.5 minutes until the edges start to lift and the bottom is lightly golden.

8.Use a spatula to gently flip the crepe and cook the other side for 30 seconds to 1 minute until lightly golden and cooked through.

9.Transfer the cooked crepe to a plate and cover loosely with foil to keep warm. Repeat the process with the remaining batter, brushing the pan with butter as needed.

10.To assemble, spread about 1 to 2 tablespoons of Nutella evenly over one half of each crepe while still warm, then fold the crepe over the filling, and fold once more into a triangle or roll it up.

11.Arrange the filled crepes on serving plates, dust with powdered sugar if desired, and serve immediately.