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For the crepes:
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Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Mix in the flour mixture until smooth. Then stir in melted butter. The batter will be very thin. Don't be alarmed, this is what you're looking for.
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Heat a lightly oiled griddle or frying pan (vegetable or peanut oil works best) over medium high heat. Pour/scoop the batter onto the griddle, using approximately 2 Tablespoons for each crepe.
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Lift, tip and rotate the pan at the exact moment that you pour the batter in, and spread out batter as thinly as possible.
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Brown the first side, then flip the crepe and brown the other side. Then transfer the crepe to a sheet of tin foil. Repeat with the remaining batter. You can stack them on top of one another and they won't stick together.
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For the whipped cream:
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In a large bowl, combine heavy cream, vanilla extract and confectioner's sugar. Whip the mixture until stiff peaks are just about to form.
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Assemble your crepes:
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Delicately spread desired amount of Nutella down the center of each crepe (be sure not to rip the crepes, they are very thin). I use about 2 Tablespoons per crepe.
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Once the the Nutella is on, fold one side of your crepe over the Nutella. Then fold the other side over that, and tuck it underneath so that it stays together on the plate.
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Plate two crepes per person.
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Next, delicately drop some fresh mixed berries down over the top of the crepes. Dust with powdered sugar. Add a heaping scoop of fresh whipped cream on top, and there you have it!
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Super easy, super delicious!
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* For more detailed instructions and step-by-step pictures, click on the related blog link.
