2 eggs

1 ⅔ cups (200g) all-purpose flour

1 cup (200 ml) milk

1 cup (200 ml) mineral water

2 tablespoons vegetable oil

1 teaspoon salt

For topping: Nutella & fresh fruits

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In a blender, combine eggs, flour, milk, mineral water, vegetable oil, and salt. Blend until smooth.
Let the batter rest for at least 30 minutes to allow the bubbles to subside, ensuring tender crepes.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with oil or butter.
Pour about ¼ cup of batter into the pan, swirling to spread it evenly.
Cook for 1–2 minutes until the edges lift, then flip and cook for another 30 seconds.
Repeat with the remaining batter, stacking cooked crepes on a plate.
Spread Nutella on each crepe and top with fresh fruits before serving.

Resting the batter helps to ensure tender crepes.

You can make the batter ahead of time and refrigerate for up to 48 hours.

If you don’t have mineral water, sparkling water can be used for a slightly lighter texture.

For savory crepes, omit the sugar and vanilla, adding herbs like thyme or basil instead.