1. Prepare the Crepe Batter:

• Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, sugar, and salt. This ensures there are no clumps and the ingredients are evenly distributed.
• Combine Wet Ingredients: In a separate smaller bowl, whisk the eggs lightly. Then, whisk in the milk and water until combined.
• Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients while whisking continuously. Start slowly to avoid lumps. Whisk until the batter is smooth. Don’t overmix, but ensure no large lumps of flour remain. A few tiny lumps are okay; they often disappear during resting.
• Add Fat and Flavor: Whisk in the melted (and slightly cooled) butter and the vanilla extract (if using) until fully incorporated. The batter should have a consistency similar to heavy cream – thin and pourable. If it seems too thick, you can add a tablespoon of water or milk at a time until it reaches the right consistency.
• Rest the Batter (Crucial Step!): Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or ideally 1 hour. This allows the flour to fully hydrate and the gluten to relax, resulting in more tender and less rubbery crepes. You can even make the batter the night before.

2. Cook the Crepes:

• Heat the Pan: Place an 8-inch or 10-inch non-stick skillet or crepe pan over medium heat. A non-stick surface is highly recommended. Allow the pan to heat up properly – a drop of water should sizzle and evaporate quickly.
• Grease the Pan: Add about 1/2 to 1 teaspoon of butter or a light coating of neutral oil to the hot pan. Swirl to coat the bottom evenly. You only need a thin layer; too much fat can make the crepes greasy. You may need to re-grease the pan lightly every few crepes.
• Pour the Batter: Once the pan is hot and greased, remove the batter from the fridge and give it a quick whisk (it might have settled). Pour about 1/4 cup of batter into the center of the pan (adjust amount based on pan size – you want a thin layer).
• Swirl Immediately: As soon as the batter hits the pan, lift the pan off the heat and immediately tilt and swirl it in a circular motion to spread the batter evenly and thinly across the entire bottom surface. Work quickly as the crepe starts cooking instantly.
• Cook the First Side: Return the pan to the heat. Cook for about 60-90 seconds, or until the edges start to look dry and lift away from the pan, and the surface appears set (no longer liquid). You might see small bubbles forming.
• Flip the Crepe: Gently loosen the edges of the crepe with a thin spatula (a rubber spatula or an offset spatula works well). Carefully slide the spatula underneath the crepe and quickly flip it over. If you’re feeling adventurous, you can try the classic wrist-flick flip!
• Cook the Second Side: Cook the second side for a shorter time, about 30-45 seconds, just until lightly golden. It doesn’t need to brown as much as the first side.
• Remove and Stack: Slide the finished crepe onto a large plate. Stack the cooked crepes on top of each other; the residual heat and steam will keep them soft and pliable. Cover the stack loosely with a clean kitchen towel or foil to keep them warm while you cook the rest.
• Repeat: Repeat the process (greasing, pouring, swirling, cooking, flipping) with the remaining batter, adjusting the heat as needed if the crepes are cooking too quickly or too slowly. The first crepe is often considered a “test” crepe – don’t worry if it’s not perfect!

3. Assemble the Banana Nutella Crepes:

• Prepare the Workstation: Lay one warm crepe flat on a clean surface or plate.
• Spread the Nutella: Spread 1-2 tablespoons of Nutella evenly over one half or one quarter of the crepe, leaving a small border around the edge. If the Nutella is too stiff, you can warm it slightly by placing the jar in warm water or microwaving a small amount for a few seconds (be careful not to overheat).
• Add Bananas: Arrange a layer of thinly sliced bananas over the Nutella.
• Fold the Crepe: There are several ways to fold:

  • Triangle Fold (Classic): Fold the crepe in half over the filling, then fold it in half again to form a triangle or wedge.
  • Roll-Up: Fold the sides slightly inwards over the filling, then roll it up like a cigar or burrito.
  • Simple Half-Fold: Just fold the crepe in half like a taco.

• Repeat: Assemble the remaining crepes in the same way.

4. Serve:

• Place 1 or 2 filled crepes on each serving plate.
• Garnish as desired with a dusting of powdered sugar, a dollop of whipped cream, a drizzle of chocolate sauce, or chopped nuts.
• Serve immediately while warm and enjoy!