Nutella Crepes

My mother in law and I went to Pastry Swan Bakery in Palm Desert on El Paseo. They made the best French Crepe I’ve ever had. It had Nutella and Strawberries with whipped cream. I decided to create my own crepe and they turned out wonderful. Bon Appétit!
1 cup of flour
¼ teaspoon salt
2 tablespoons of sugar
1/2 cup of water
1/2 cup of milk
2 eggs
2 Tablespoons of melted unsalted butter
Sift flour into a bowl and add salt, and sugar. In a separate bowl, whisk in water, milk and add the eggs one at a time. Add the dry bowl to the liquid bowl and thenadd the melted butter in last.
Let the batter rest for 15-30 minutes. Set the heat to medium or medium high. Use a flat crepe pan if you have one.
Spray the pan with PAM or Coconut Oil Spray each time. Pour a quarter cup of the batter into the pan and swirl it around to coat entire pan (pour out remaining batter so it’s thin in the flat crepe pan).
Cook for about 2 minutes per side until edges get browned and then flip once with spatula.
Fold up the crepe into a triangle or roll it and sprinkle a little powdered sugar on them.
Ideas: squeeze some lemon on it and white sugar. Nutella and strawberries or blueberries. Banana and peanut butter. Or sauté some fresh fruit in agave nectar. Top with whipped cream.