1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 TBS butter, melted
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
I sliced 1 lb. of strawberries, put them in a bowl and added 2 TBS of sugar. i let this sit while cooking the crepes. When the crepes were finished I spread Nutella Hazelnut spread over the crepes, topped with the strawberries and rolled them up. I then drizzled them with Strawberry Syrup, (recipe below), and topped with whipped topping.