# Required ingredients:
→ Crêpe Batter
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1.25 cups whole milk
04 - 2 tablespoons unsalted butter, melted, plus extra for pan
05 - 1 tablespoon granulated sugar
06 - 0.5 teaspoon vanilla extract
07 - 0.25 teaspoon salt
→ Filling and Garnish
08 - 0.5 cup chocolate-hazelnut spread
09 - 2 cups fresh strawberries, hulled and sliced
10 - Powdered sugar for dusting
11 - Whipped cream for serving
12 - Additional fresh strawberries for garnish
# How to make it:
01 - In a mixing bowl, whisk together flour, sugar, and salt until evenly combined.
02 - In a separate bowl, whisk eggs thoroughly, then add milk, melted butter, and vanilla extract, stirring until fully incorporated.
03 - Gradually add wet ingredients to dry mixture, whisking continuously until smooth and lump-free. Allow batter to rest for 10 to 15 minutes at room temperature.
04 - Heat an 8 to 10-inch nonstick skillet over medium heat and lightly brush with butter.
05 - Pour approximately 0.25 cup batter into the center of the pan, immediately swirling to coat the bottom with a thin, even layer. Cook for 1 to 2 minutes until edges begin to lift and bottom achieves light golden color.
06 - Flip crêpe using a spatula and cook the opposite side for 30 to 60 seconds until set. Transfer to a plate and repeat process with remaining batter, layering crêpes with parchment paper between each.
07 - Spread 1 tablespoon chocolate-hazelnut spread onto each crêpe, layer with sliced strawberries, then fold or roll according to preference.
08 - Dust assembled crêpes with powdered sugar and serve immediately with whipped cream and additional fresh strawberries.
