Crepes with Nutella Whipped Cream

For the crepes, combine ingredients in a blender. Blend until smooth. Batter should be a little runny. If it is too thick, add more milk 1 tablespoon at a time.

Heat a large skillet over medium heat. Add a scant about of butter. Pour ¼ cup of batter into the center of the pan and swirl the pan to coat. Cook crepes until golden, about 2 minutes. Flip and cook the second side until golden brown. Remove to a paper towel. Add butter to pan and repeat until all the batter has been used. Keep paper towels between crepe layers to drain and prevent sticking.

For the whipped cream:
Refrigerate beaters and mixing bowl. When ready to use, add cold milk, powdered whipped topping mix, and vanilla. Whisk on high until stiff peaks begin to form. Continue to beat another 2-3 minutes until whipped topping is fluffy. Remove and gently fold in Nutella until fully incorporated.

Add a dollop of whipped topping down the center of each crepe, top with sliced strawberries.