FOR THE CREPES:

1. In a mixing bowl, whisk the eggs, then add the flour and combine.
2. Add water and milk and mix until smooth.
3. Add salt and melted butter and mix until smooth
4. On medium heat, place a non stick sauté pan sprayed lightly with cooking spray. (you can use any size pan, pictured is a 10 inch pan)
5. Once pan is heated, place about 1/2 C crepe mix in center of pan and with a tilting circular motion spread mix to cover bottom of pan.
6. Cook for about 2 minutes until edges of crepe lifts off the pan.
7. Flip with spatula and continue to cook for 1 min.
8. Remove and place on plate and continue making crepes until batter is gone.

To MAKE THE NUTELLA AND STRAWBERRY CREPE:

1. spread nutella on crepe and spoon 2 TBSP of strawberry mixture on nutella and fold crepe in thirds and place on plate and drizzle chocolate syrup and serve.

TO MAKE THE BANANAS FOSTER:

1. Place crepe on plate, spoon in 2 TBSP of mixture.
2. Fold crepe and place on plate and top with 1 TBSP of strawberry mixture.
3. These are also great folded and topped with cinnamon sugar...the classic French way!!!

FOR THE STRAWBERRY MIXTURE:

1. In a bowl add the diced strawberries, sugar and water and mix and set aside for 5 minutes or in refrigerate for up to 4 hours.

FOR THE BANANAS FOSTER:

1. In a sauté pan melt the butter and add the brown sugar until melted, about 5 minutes.
2. Add bananas and turn heat off and mix until coated.
3. Set aside until crepes are done.