French crepes with chocolate hazelnut spread

• 240 ml all-purpose flour
• 2 large eggs
• 120 ml milk
• 120 ml water
• 1 ml salt
• 30 ml butter, melted
• 120 ml chocolate hazelnut spread (such as Nutella)
• 15 ml vegetable oil or butter for the pan

1. In a large mixing bowl, whisk together the flour and the eggs.
2. Gradually add in the milk and water, stirring to combine.
3. Add the salt and melted butter; beat until smooth.
4. Heat a lightly oiled griddle or frying pan over medium high heat.
5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
6. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
7. Spread a tablespoon of chocolate hazelnut spread in the center of each warm crepe.
8. Fold the crepe into quarters or roll it up and serve immediately.

Serve warm with a dusting of powdered sugar, fresh sliced strawberries, or a dollop of whipped cream on the side.