Mix the dry ingredients. In a medium bowl, whisk 1 cup all-purpose flour, 1 tablespoon sugar, and a pinch of salt until combined.

Whisk in the wet ingredients. Add 2 large eggs, 3/4 cup milk, and 1/2 cup water. Whisk until smooth, then whisk in 2 tablespoons melted unsalted butter and 1 teaspoon vanilla. The batter should be thin, like heavy cream.

Rest the batter. Let it sit for 10–15 minutes at room temperature. This helps the flour hydrate and makes softer crepes. If you have time, 30 minutes is even better.

Preheat the pan. Heat a nonstick skillet or crepe pan (8–10 inches wide) over medium heat. Lightly brush with butter. The pan is ready when a drop of water sizzles on contact.

Pour and swirl. Lift the pan off the heat. Pour in about 1/4 cup of batter, then tilt and swirl so it spreads thinly across the surface. Return to heat.

Cook the first side. Cook 45–60 seconds, until the edges lift and the underside is lightly golden. Bubbles may appear—that’s good.

Flip gently. Use a thin spatula to loosen the edges, then flip. Cook 15–30 seconds on the second side. Slide onto a plate and cover with a clean towel to keep warm.

Repeat. Butter the pan lightly as needed and continue until all batter is used. You should get 8–10 crepes.

Warm the Nutella. For easy spreading, microwave Nutella in a small bowl for 10–15 seconds or set the jar in warm water.

Fill and fold. Spread 1–2 tablespoons of Nutella over one side of each warm crepe. Add fruit if you like. Fold in half, then in half again to form triangles, or roll into cigars.

Finish with toppings. Dust with powdered sugar, add a dollop of whipped cream, or sprinkle chopped hazelnuts for crunch.

Serve right away. Crepes are best warm and soft, with the Nutella slightly melted.