Recipe: Flip Happy Crepes Food Truck Basic Crepes with Nutella-Strawberry Filling

FLIP HAPPY CREPES

"...I don't even know how it all started. When I was in Ireland, where
my husband Patrick is from, I had a crepe that blew me away. It was in Galway, which is like Ireland's Austin, and it was this Irish hippie guy making crepes out of a teeny tiny trailer, and I never got over it." - Andrea

FOR THE CREPE BATTER:
6 large eggs
3 cups whole milk
1 cup water
31/2 cups all-purpose flour
3/4 cup unsalted butter, melted, plus more for cooking the crepes
FOR NUTELLA-STRAWBERRY FILLING:
2 (16-ounce) jars Nutella, for serving
Fresh sliced strawberries, for serving
WHIPPED CREAM TOPPING (optional):
1 cup heavy (whipping) cream (optional)
1 teaspoon vanilla extract (optional)
1 tablespoon powdered sugar (optional)

TO MAKE THE CREPES:
In a large bowl, whisk together the eggs, milk, and water. Whisk in the flour until blended. Add the melted butter and mix again just until combined, being careful not to overmix.

Heat a 12-inch nonstick skillet over medium-high heat. Coat with about 1 tablespoon melted butter. Pour in 1/3 cup of the crepe batter, swirling the pan to spread it evenly over the bottom. Cook for about 2 minutes, until the underside has golden brown spots all over, then flip and cook until speckled on the second side, about 1 minute more. Transfer the crepe to a plate and cover with a kitchen towel while you repeat the process to make the remaining crepes.

TO FILL THE CREPES:
Spread about 1 1/2 tablespoons Nutella inside each warm crepe. Fold in half, then fold in half again to form a triangle. Top with the strawberries.

TO MAKE THE WHIPPED CREAM TOPPING:
If you want to finish it with a dollop of whipped cream, in a large bowl, whip the cream until it thickens slightly. Add the vanilla and powdered sugar and continue whipping until it forms soft peaks. Spoon the cream on top of the crepes and serve.

Makes about twenty 12-inch crepes
Adapted from source: Food Trucks by Heather Shouse