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1
Preheat the oven to 225.
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2
In an 8-inch nonstick skillet, brown the 2 tablespoons of butter over moderately high heat, about 4 minutes.
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3
Transfer to a bowl and let cool.
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4
In a medium bowl, whisk the egg and egg yolk with the half-and-half.
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5
Whisk in the flour and browned butter.
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6
Season the batter with salt and pepper.
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7
Set the skillet over high heat.
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8
When it is hot, add a scant 1/4 cup of batter, swirling to coat the bottom of the pan.
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9
Cook until the crepe is browned around the edges and the top is set, about 45 seconds.
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10
Flip the crepe and cook until the underside is lightly browned, about 30 seconds longer.
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11
Transfer the crepe to a plate.
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12
Repeat with the remaining batter, buttering the pan as needed.
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13
You should have about 8 crepes.
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14
Spread each crepe with 1 tablespoon of the jam and fold into quarters.
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15
Transfer the crepes to a small baking dish, overlapping slightly.
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16
Bake for 10 minutes, until the crepes are just heated through.
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17
Meanwhile, in a small microwave-safe bowl, heat the Nutella in a microwave oven on high power in 20-second bursts just until runny.
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18
Drizzle the Nutella over the warm crepes and serve.
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19
MAKE AHEAD The crepes can be prepared through Step 3, covered with plastic wrap and refrigerated overnight.
