Steps
- Whisk 1⅔ cups of sifted all-purpose flour, 3 tablespoons of superfine sugar, and ¼ teaspoon of kosher salt. Make a well and gradually whisk in 3 large eggs and 2 cups of whole milk until smooth.
- Whisk in ⅓ cup of water and 2 tablespoons of vegetable oil. Cover and rest for 1 hour; loosen with a little milk or water if too thick.
- Heat a lightly buttered 9½in / 24cm nonstick crêpe pan over medium-high heat. Swirl in ¼ cup of batter, cook for 45-60 seconds, until lightly golden, then flip for 30 seconds; repeat.
- Spread ¾ cup plus 3 tablespoons of chocolate hazelnut spread among the crêpes and add 30 sliced strawberries. Fold into quarters and dust lightly with icing sugar.