Step 1

Make the crêpes:

Step 2

Crack the 3 eggs into a mixing bowl or the bowl of a stand mixer and beat well. Add the milk and water to the beaten eggs. Whisk everything together (or mix in a stand mixer) until well-combined.

Step 3

In another bowl, sift together the flour, sugar and salt.

Step 4

Gradually add the dry ingredients to the wet mixture, whisking or mixing on low speed until smooth.

Step 5

Pour the melted butter into the batter and mix it in until smooth and combined.

Step 6

Place batter in the refrigerator for about 30 minutes before using.

Step 7

Grease an 8-inch skillet with cooking spray or butter. Place over medium-low heat.

Step 8

Once skillet is heated, ladle 1/4 cup of crêpe batter into the center of the greased skillet over medium-low heat.

Step 9

Immediately, using a crêpe spreader in a circular motion, distribute the batter around the skillet or slowly swirl and tilt the pan from side to side to form a thin and even circle.

Step 10

Let the crêpe cook for 1 to 2 minutes. Flip and then fold crepe in half and let it cook for 30 more seconds to 1 minute.

Step 11

To assemble:

Step 12

To the crêpe half, add the sliced banana, sliced strawberries and drizzle with chocolate-hazelnut spread, to taste.

Step 13

Fold crêpe into thirds around the filling (it will form a triangle shape, sort of like a quesadilla slice or pizza slice). Remove from heat and serve. Repeat process with remaining crêpe batter.