Chocolate drizzled crepe roll with raspberries

• 240 ml all-purpose flour
• 2 large eggs
• 120 ml milk
• 120 ml water
• 1 ml salt
• 30 ml butter, melted
• 120 ml hazelnut chocolate spread (like Nutella)
• Fresh raspberries for garnish
• Optional: Powdered sugar for dusting

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine.
2. Add the salt and melted butter; beat until smooth.
3. Heat a lightly oiled griddle or frying pan over medium-high heat. 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.
4. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
5. Lay the crepe flat and spread a thin layer of hazelnut chocolate spread over the surface.
6. Roll the crepe tightly into a cylinder shape.
7. Place the roll on a plate. Warm extra chocolate spread in the microwave for 15 seconds until runny, then drizzle generously over the top.
8. Garnish with fresh raspberries.

Serve warm with a side of vanilla whipped cream or a scoop of vanilla bean ice cream. Pairs excellently with a hot cup of espresso or café au lait.