Mix the dry ingredients. In a medium bowl, whisk 1 cup all-purpose flour with 1 tablespoon sugar and a pinch of salt. This prevents clumps before adding liquids.

Blend the wet ingredients. In a separate bowl, whisk 2 large eggs, 1 cup milk, 1/2 cup water, 2 tablespoons melted butter (cooled slightly), and 1 teaspoon vanilla. Whisk until smooth.

Combine and strain. Slowly whisk the wet mixture into the dry until no flour streaks remain. For the smoothest crepes, pass the batter through a fine-mesh sieve into a clean bowl.

Rest the batter. Let it sit for 20–30 minutes at room temperature. This helps the flour hydrate and makes the crepes more tender. If resting longer, refrigerate up to 24 hours and stir before using.

Prep the fillings. Rinse, hull, and slice the strawberries. Warm the Nutella slightly in the microwave (10–15 seconds) to make it easier to spread.

Heat the pan. Set a nonstick 9–10 inch skillet over medium heat. Lightly brush with butter. The pan is ready when a drop of water sizzles and evaporates quickly.

Pour and swirl. Ladle about 1/4 cup batter into the center of the pan and immediately tilt and swirl to coat the bottom in a thin layer. Aim for even coverage without thick spots.

Cook the first side. Cook for 45–60 seconds, until the edges look dry and lift easily, and the underside has light golden spots.

Flip and finish. Use a thin spatula to loosen the edges and flip. Cook the second side for 20–30 seconds. Transfer to a plate and keep warm under a clean towel.

Repeat. Lightly butter the pan between crepes and continue until all batter is used. Stir the batter occasionally so the flour doesn’t settle.

Fill and fold. Spread a thin layer of Nutella over one side of each crepe. Add a handful of sliced strawberries. Fold into quarters or roll up like a cigar—both work well.

Finish and serve. Dust with powdered sugar, add a dollop of whipped cream, and a touch of lemon zest if you like. Serve warm for the best texture and flavor.