Crunchy French Onion Chicken

Easy to make Nutella crepes filled with fresh strawberries and whipped cream. It's the perfect decadent treat for chocolate lovers!

ingredient

1 cup all-purpose flour, dip and sweep
¼ teaspoon kosher salt, or table salt
¾ cup whole milk
¾ cup water, room temperature, divided
2 large eggs, beaten
2 tablespoons unsalted butter, plus more for cooking
1 ½ cups heavy cream
6 tablespoons powdered sugar
¾ teaspoon vanilla extract
2 cups nutella
5 cups strawberries, hulled and sliced
powdered sugar, for dusting

Directions

In a medium bowl, whisk together the flour and salt.
In a separate medium bowl, whisk together the milk and ½ cup water.
Make a well in the flour mixture. Add the milk mixture slowly, constantly whisking to incorporate.
Microwave the 2 tablespoons of butter on high power in 30-second intervals until just melted, stirring to melt any big pieces. Add the melted butter to the flour mixture, whisk to combine.
Add the beaten eggs to the batter, whisk to combine.
Strain the batter into a medium bowl to remove any lumps, cover and refrigerate for 1 hour.
Once the batter has chilled, whisk in ¼ cup water to thin out the consistency.
Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add 1 teaspoon butter, swirling to coat the pan. When melted, wipe the excess butter with a paper towel. There should be a thin film of butter left.
Add a ¼ cup (60ml) of the batter to the 6 o’clock position of the skillet. Moving quickly, lift and tilt as you roll the skillet several times in a circular motion to evenly cover the entire skillet. Fill in any holes with batter as needed.
Place the pan back over the heat. Cook until the edges pull away from the skillet and lightly brown underneath, about 45 seconds to 1 minute. Use a spatula to loosen from the pan, use either your fingers or spatula to flip over and cook until the bottom sets, about 10 to 30 seconds. Transfer the crepe onto a plate.
Stack the crepes on top of each other to keep warm while making the next batch, loosely covered with foil. Cook the remaining batter, wiping the pan clean, and adding a thin layer of butter onto the pan between each crepe.