Crepes with Nutella and Cherry

Step 1

In a blender, combine 1 cup flour, 1 cup milk, 2 eggs, 1/2 cup water, 2 tbsp melted butter, and 1/4 tsp salt. Blend until smooth, about 30 seconds.

Step 2

Cover the batter and refrigerate for at least 30 minutes to relax the gluten; this makes the crepes tender.

Step 3

Heat a 9-inch nonstick skillet over medium heat. Lightly butter the pan, then pour in about 1/4 cup of batter, swirling to coat the bottom evenly.

Step 4

Cook until the edges look dry and the bottom is golden, about 1-2 minutes. Flip and cook the other side for 30 seconds to 1 minute.

Step 5

Transfer the crepe to a plate and repeat with the remaining batter, stacking crepes with parchment between them to prevent sticking.

Step 6

Spread about 2 tbsp of Nutella over each warm crepe, then fold into quarters or roll up.

Step 7

Top with fresh cherries and serve immediately. Add a dusting of powdered sugar if desired.