Nutella Crepes

My amazing sister took a vacation overseas this past fall and visited Paris as part of that trip. While there, she apparently found a vendor that sold nutella crepes {not only did they sell them, they made them right on the spot - which is a story for her to tell...maybe one day soon, right Hil ;)?} to eat on the spot. While talking to her on the phone during her stay in Paris, she raved about these crepes she had been eating ... they were a big deal. Obviously. 
Unfortunately for her {but fortunately for her loving family}, the trip came to an end and she had to return home, sans crepes. However, she found a recipe and we attempted said recipe this past weekend. And without further adieu: 
How to make Nutella Crepes in your own home. 

You will need:  6 tablespoons unsalted butter 2 large eggs 1 large egg yolk 1/2 cup water 1 cup milk 1/2 teaspoon salt 1 cup all-purpose flour 1/2 cup nutella extras {we did bananas, strawberries, & powdered sugar. yum!} 

Work your magic: 1// In a medium nonstick pan over medium heat, melt the butter. Once the butter is melted, continue cooking until the butter is golden brown. Remove from heat and set aside. The residual heat will make the butter a little more brown, so err on the side of golden brown versus dark before you turn off the heat. 
2// In a medium bowl, gently whisk together the eggs, egg yolk, water, milk, and salt until just combined. Add the flour and whisk until smooth. Slowly pour the browned butter into the mixture, whisking constantly. If necessary, strain the mixture to remove any lumps. 
3// Use a paper towel to wipe out the same nonstick pan used to melt the butter. Set the pan over medium heat. Using a 1/3-cup measure, scoop the batter and pour it in to the center of the hot pan. Using a rotating motion with your wrist, swirl the batter around and out to the edges of the pan - the thinner, the better. Return the pan to the heat and cook for 2 minutes. Use a rubber spatula to lift up the edge of the crepe and flip the crepe over {see *helpful hints* below for another version...}. Cook on the other side for 30 seconds to 1 minute, depending on how golden you like it. 
4// Slide the crepe onto a plate and spread with 1 tablespoon of the Nutella (or as much as you like). Fold the crepe in half, then fold in half again to form a triangle. You can also just roll up the crepe loosely like a carpet. Garnish with desired toppings.

   

    

+ We poured the batter into a measuring cup with a spout in order to make less of a mess while trying to fill a 1/3-cup measure.
+ We used two different nonstick pans - here's why:

• flipping the crepe over did not result in the crepe staying together completely, and who wants a holey crepe?! 
• flipping the crepe over into a second pan was much easier! Then, you just flip it from the second pan {which we coated in unsalted butter as well} onto a plate when time is up, and voila! A whole crepe :). 

+ You may be brave and attempt to eat your masterpiece as is; however, we knew better {and ourselves...we're messy!} and settled to eat it work a fork. It's up to you!