Nutella Crepes with Strawberries

Make the batter - Sift flour into a large mixing bowl. Add sugar and salt, then whisk to combine.

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.

Make the batter - Gradually add the milk, whisking between each addition to create a smooth batter with no lumps.

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.

Make the batter - Cover and rest for 1 hour at room temperature.

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.

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.

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.

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.

Cook the crêpes - Slide onto a plate, then repeat, adding butter each time.

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!