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1
Preheat oven to 200 F.
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2
In a blender, combine the egg, milk, water, flour, melted butter, sugar and vanilla extract. Pulse until mixture is blended and creamy. Let the mixture rest for 30 minutes to 1 hour in the fridge.
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3
In the meantime, prepare your toppings. Slice the bananas and strawberries and rinse the fruits.
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4
Heat an 8-9 inch non-stick skillet over medium high heat. Test it by putting a few drops off water in the center. If they sizzle, scatter and evaporate immediately, your pan is the right temperature.
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5
Place a good coating of butter on the skillet. Pour about 1/4 cup of batter into the skillet in a swirl from the center to the outside. Lift the pan and tilt in a circle so the batter evens out across the skillet.
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6
Cook the crepe until bubbles form and the top side is no longer runny. Use a pie server to loosen the edges and center of the crepe, then use a large spatula to carefully flip the crepe over. I usually always mess up at least one crepe, but I promise you'll get the hang of it! Cook the opposite side for 1-2 minutes or until it gets light brown spots.
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7
Remove the crepe from the skillet and set on a baking sheet. Repeat making additional crepes with remaining batter. Place additional crepes onto the pan as they are done, putting them in a single layer. Place baking sheet in a warm oven until ready to serve.
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8
To serve, place a swirl of Nutella on the crepe. Top with a single scoop of ice cream. Fold the crepe in half from bottom to top, then roll from left to right. Top with more Nutella, berries and sliced bananas.
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9
Crepe recipe adapted from Utry.it
