1. In a blender, mix the eggs, milk, butter, sugar, salt, and vanilla extract for about 10 seconds. Add the flour and blend for about 30 seconds. The batter should be smooth.

2. Transfer the batter to a bowl. If you have time, let the batter rest for 30 minutes up to 24 hours. (Cover and chill in the fridge.)

3. Warm up a nonstick 8-10-inch pan or crepe pan over medium heat. Add a little butter to the pan. When it starts to foam, add about ¼ cup of the batter in the center of the pan. Immediately lift the pan off the heat and swirl the batter so that it forms a thin, even circle on the bottom of the pan.

4. Cook the crepe until the batter is just set and the underside is lightly golden, about 1 minute.

5. Using a rubber spatula, loosen the sides of the crepe and gently flip it in the pan; cook for another 45 seconds.

6. Transfer crepes to a plate. Repeat until all batter is gone.

7. Once the crepes are cooled a little, spread about 1 tablespoon of Nutella over each crepe. Top with sliced strawberries and fold or roll as desired. For an extra touch, add a dollop of whipped cream, dust with powdered sugar, or drizzle with chocolate syrup. Serve immediately and enjoy!