In a blender, blend all of your “Crepe” ingredients together. Cover and set this mixture in the refrigerator for at least an hour (up to two days).
In the meantime, whip your heavy cream, powdered sugar and vanilla extract together until you have whipped cream. Cover and refrigerate until you are ready to use.
Cut up your strawberries and kiwis (the shape is up to you). Set aside until you are ready to use.
In a microwave, heat up your milk, Nutella and salt (30 second intervals while mixing in between). You should have a smooth runny mixture. You can spoon this over the crepes or you can put it in a squeeze bottle. I went with the latter.
When you are ready to make the crepes, melt a thin layer of butter over medium heat and pour in enough crepe batter to thinly coat your pan (this will depend on the size of your pan).
Let the crepe cook until the top is completely dry (this picture shows one that is still a little wet).
When the crepe is dry on top, carefully release the sides of the crepe from the pan.
Flip the crepe.
Set the crepe aside in an oven set at the lowest setting (mine was at 175F) and repeat the last 4 steps until you have used all your batter.
Serve how you want. I stuffed a quarter of my crepe, folded it in half and folded it in half again.
Plate and drown it with powdered sugar and Nutella sauce!
Recipe Notes
The Basic Crepes recipe belongs entirely to Mr. Alton Brown: His recipe can be found here