Combine the flour, eggs, milk, water, melted butter, sugar, and salt in a blender. Blend on medium speed for 30 seconds until completely smooth with no lumps visible. Transfer to a bowl, cover, and let rest at room temperature for 15-20 minutes.

Heat an 8 to 10-inch non-stick skillet or crepe pan over medium heat. Lightly brush with butter or spray with cooking spray.

Pour 1/4 cup of batter into the center of the hot pan, then immediately lift the pan off the heat and swirl in a circular motion to spread the batter into a thin, even circle covering the bottom.

Cook for 45-60 seconds until the edges begin to lift and the bottom is lightly golden. Use a thin spatula to gently flip the crepe and cook for another 20-30 seconds on the second side.

Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking crepes between sheets of parchment paper to prevent sticking. Re-grease the pan lightly between every 2-3 crepes.

To assemble, spread 2 tablespoons of Nutella over half of each warm crepe, leaving a small border around the edges. Arrange sliced strawberries over the Nutella.

Fold the crepe in half over the filling, then fold in half again to create a triangle, or simply roll it into a log shape.

Dust with powdered sugar and serve immediately while still warm, with extra strawberries on the side if desired.