In a blender
, add the eggs
and 1 cup water. Add the flour, pour in the melted butter and add the salt. Blend on high until well mixed, pausing to scrape the sides as needed. Transfer the batter
to a container and refrigerate at least 2 hours before use.
Heat a 12-inch nonstick skillet over medium-high heat. Add 1/2 cup batter while swirling the pan to coat the pan's bottom. Cook 1 to 2 minutes, and then carefully flip the crepe. Spread some hazelnut
spread and add some fresh sliced strawberries
to the top right area of each crepe. Fold, remove from the skillet and serve.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.