Melt the butter in a cup in the
microwave and add it to the blender.
Add flour, sugar, and salt to the
blender.
Blend until smooth and creamy.
Let the batter rest for about an hour,
if possible.
Heat a 12-inch nonstick skillet over
medium heat.
Put about a teaspoon of butter in the
pan and tip the pan to spread it around.
When melted and sizzling but not
browned ( if it browns, wipe it out with a paper towel and start again
), add a scant 1/3 cup of crepe batter and tilt the an to spread.
You want a very thin coating, as wide
as the pan.
When the underside has browned and the
edges curl slightly (in about a minute or so), use a spatula or tongs to
turn the crepe over, and cook another few seconds to lightly brown the
other side.
If you're making several crepes, stack
them on a paper towel-lined plate on the stove.
If your Nutella is very firm, soften
some slightly in the microwave.
When you're ready to serve (the
crepes should still be hot), use a wide knife to slather a good dollop
of Nutella thinly across the whole crepe.
Fold in half, then in half again.
You've actually made fabulous French crepes.
Make yourself a cup of espresso with sugar (the French way), and pretend
you're in a Paris cafe while you eat.
