Pancakes with Nutella

Ingredients:

• 6 tbsp (90 g) butter
• 2 large eggs, plus 1 yolk
• 1/2 cup water
• 1 cup of milk
• 1/2 tsp salt
• 1 cup premium flour
• 1/2 cup Nutella chocolate hazelnut spread

Preparation:

1. Melt the butter in a medium nonstick skillet over medium heat. Continue cooking until the butter turns golden brown. Remove from heat and set aside. The residual heat will cause the butter to darken further, so turn off the heat when the butter is golden, but not dark brown.
2. In a medium bowl, carefully whisk together the eggs, yolk, water, milk, and salt. Add the flour and whisk until smooth. Slowly pour in the brown butter, whisking constantly. Strain the mixture, if necessary, to remove any lumps.
3. Wipe out the pan you melted the butter in with a paper towel. Place over medium heat. Using a measuring cup, measure out 1/3 cup of batter and pour it into the center of the hot pan. Swirl the pan to coat the entire surface—the thinner the better. Return the pan to the heat and cook for 2 minutes. Using a rubber spatula, lift the pancake by the edge and flip it.
   
   Fry on the other side for 30 seconds to 1 minute, depending on how browned you want it.
4. Place on a plate and spread 1 tablespoon of Nutella (or as much as you like) on the crepe. Fold the crepe in half, then in half again, forming a triangle. You can also roll it loosely into a tube. Serve with strawberry topping.