In a blender or food processor add the eggs, milk, water, butter, flour, sugar and salt, blend until smooth.
In a 9 to 10-inch (23-25cm) non-stick skillet melt a little butter, ¼ of the mix and swirl to form a thin circle, cook 1-1 ½ minutes until crepe lifts easily from the pan, flip over to cook on other side about 45-60 seconds.
Fill the warm crepes with a generous portion of Nutella, filling half the crepe, the fold the empty half over it and then fold in half again (like triangle). Dust with powdered sugar and serve with fresh berries before serving.
Notes
Filled crepes are best enjoyed immediately and I do not recommend storing filled crepes so plan accordingly when serving the Nutella crepes! You can store unfilled crepes for up to 3 days in the refrigerator.Freeze: Cook as directed then cool crepes completely to room temperature. Stack crepes with a parchment square between each crepe. Wrap tightly in plastic wrap or aluminum foil then place in a freezer safe bag and freeze for up to one month. Defrost in the refrigerator overnight before reheating, filling and enjoying. You can make the crepe batter up to 2 days ahead of time then store in the refrigerator in an airtight container until ready to make the Nutella crepes. You could also make crepes ahead of time without filling them. Cool completely then stack with a piece of parchment paper between each crepe to prevent sticking. Wrap in plastic wrap and store covered up to 3 days. Reheat in a skillet or microwave, assemble with filling and enjoy.