Sweet Crepes with Bananas, Strawberries and Hazelnut Spread

This recipe has all the makings of my perfect dessert: fruit and hazelnut spread. If you prefer other fruits or wheat or buckwheat flour, feel free to substitute.
Makes 6 to 8 large crepes


For Crepes:
1 cup all-purpose flour
1/2 cup water
1/2 cup whole or 2 percent milk (skim is fine, but will make the batter thinner and less flavorful)
3 large eggs
2 tablespoons unsalted butter
2 tablespoons sugar
Butter, for coating pan

For Filling:
1 to 3 cups sliced strawberries
1 to 3 cups sliced bananas
Hazelnut or chocolate spread

Slice strawberries and bananas and separate in two bowls. Set aside.

In a blender or food processor, combine all the crepe ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 30 minutes to an hour, allowing the bubbles to subside so the crepes will be less likely to tear during cooking.

Heat a 10- or 12-inch nonstick pan. Add butter to coat. Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly; no batter should be left pooling. Cook for 30 seconds, or until small bubbles begin to appear on the surface. Firmly shake the pan to loosen the crepe. Use a spatula to flip the crepe. Cook for another 10 seconds and remove to a plate or cutting board. Repeat with the remaining batter and stack the crepes to allow them to cool slightly.

To fill, spread a generous layer of hazelnut or chocolate spread on the crepe. Add the strawberries and bananas in the center of the crepe. Roll one of the sides until a cylinder is formed, or fold in half twice to form a small triangle. Add a scoop of vanilla ice cream if desired.