vegetable oil or melted butter, for greasing the pan
Fresh fruit,for garnish
Instructions
Whisk the milk, water, and flour together in one bowl. Whisk the eggs with the melted butter in another bowl, and then whisk the egg/butter mixture into the milk/flour mixture until smooth.
Alternatively, place all ingredients in a blender and puree until smooth.
Crepe batter should have the consistency of heavy cream. Let the batter rest for 15 minutes at room temperature.
Heat a a 10-inch nonstick skillet or crepe pan on the stove over medium heat and brush with vegetable oil or melted butter. Pour ¼ cup batter into the skillet and swirl the pan until the batter covers the bottom. Crepes will be very thin (about 1/16-inch thick) and 10-inches in diameter.
Cook until lightly browned, about 2-3 minutes, loosen edges and flip with a thin spatula, and cook on the second side until light golden marks appear. Stack crepes on a plate and repeat with remaining batter, greasing the pan as needed.
Spread 1-2 tablespoons of Nutella onto each crepe, add fresh fruit (mango, banana, berries, etc.) and fold in half or quarters to serve.