Nutella crepes

To prepare the sweet and savory crepes, start by gently melting the butter in a saucepan or in the microwave. Let it cool and in the meantime, break the eggs into a high-sided bowl. Mix with a whisk and add the milk 1. Continue mixing until you get a smooth mixture 2. Add now the warm butter 3 and mix again.

Place a sieve over the bowl and sift the flour into the bowl 4 (for convenience you can also add it in two stages and mix to avoid the formation of lumps). Then, with the whisk, mix vigorously to absorb the flour 5. Continue mixing until you get a smooth, velvety, and lump-free mixture. At this point, cover the bowl with plastic wrap 6 and let it rest for at least 30 minutes in the refrigerator.

After the resting time, stir the batter to revive it, then heat a 9-inch crepe maker (or an alternative non-stick pan with the same base) and grease it with a knob of butter 7. Once at temperature, pour a ladle of batter sufficient to cover the surface of the pan 8: you can use the special crepe spreader or rotate the pan to distribute the batter evenly (be careful not to spread it all to the edges to avoid not having enough batter in the center to create a crepe with a uniform surface); it is advisable to perform these operations very quickly, as the batter will cook rapidly 9.

After about 1 minute over medium-low heat, you should notice a slight browning, and the edges will start to detach, so you can flip the first crepe with the help of a spatula 10. Cook the other side for about 1 minute, waiting for it to gain color. Once cooked, transfer it to a serving plate or cutting board. Repeat this operation until the batter is finished, greasing the crepe maker each time; you should obtain 8 crepes with a diameter of 9 inches: stack each crepe one on top of the other to keep them soft 11. Using a spoon, transfer about 2 tablespoons of Nutella to the center of each crepe, then use the back of the spoon to spread it over the entire surface 12.

Now fold the crepe in half to form a half-moon 13. Fold again in half to form a triangle 14. Transfer to a plate, dust with powdered sugar 15 and serve.