1 1/4 cups milk
2 whole eggs
1/2 cup plus 2 tablespoons strawberry preserves, divided
1 cup all-purpose flour, sifted
2 tablespoons unsalted butter, melted
Nonstick cooking spray
1 cup Nutella
2 tablespoons confectioners' sugar
Whipped cream (optional)
Sliced strawberries (optional)

For the batter, purée milk, eggs and 2 tablespoons straw- berry preserves in food processor until smooth. Add flour and melted butter. Pulse slightly until completely blended. Do not over-mix. Refrigerate 1 hour.

Spray crepe pan (or 9-inch nonstick frying pan) with nonstick cooking spray and warm over medium heat. When pan is hot, pour 1/4 cup batter in pan, maneuvering to spread batter to cover bottom. Once mixture sets on top, carefully flip crepe to cook other side. Flip crêpe onto plate lined with parchment or wax paper. Repeat until batter is gone, separating each crêpe with paper.

Spread each crêpe with 1 tablespoon hazelnut spread and 1/2 tablespoon strawberry preserves. Roll up tightly and dust with confectioners' sugar.

Serve with whipped cream and fresh, sliced strawberries, if desired.

Servings: 12
Serving size: 2 crepes

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