⅓ C. flour
½ C milk
Bigger dash sugar
Butter or cooking spray
I used a much smaller pan than is normally used for crepes, so it made a smaller cake that is more appropriate for two people.
Set the pan over medium heat to preheat.
Combine all ingredients (except butter/ cooking spray), and whisk briskly. I mean go to town and whisk the you-know-what out of it, you don’t want any lumps.
Turn the heat up slightly, and either melt the butter or spray with cooking spray. Using a ¼ cup measuring cup, hold the pan in one hand and dip out an almost-full ¼ cup of batter. Pour the batter into the pan, then quickly rotate pan in every direction to completely coat the bottom.
Cook for about one minute, until it starts to color slightly on the bottom and the edges are dry. Then use a spatula to carefully flip. And don’t worry, the first one always looks terrible.
Cook on second side for about 30 seconds, then remove to a small plate. Top with a small spoonful of nutella, then start second crepe. As second crepe is cooking, spread the nutella over the first one, and don’t worry if it doesn’t go all the way to the edge.
When second crepe is finished cooking, stack on top of first, and again top with nutella.
Follow this order until crepe batter is gone. I prefer not to top last crepe with nutella, but instead I sprinkle with a little sugar right before serving.
Set aside to cool and set slightly. Can be eaten warm or chilled, according to your preference.