Sift the flour, salt and sugar in a medium-sized bowl.
To make the crepe batter, whisk the eggs in a separate large bowl. Gradually alternate between adding one tablespoon of flour and a drop of milk to the egg mixture, continually whisking until smooth and well combined. Whisk in the 10g of melted butter. Cover the crepe batter with plastic wrap and refrigerate for 30 minutes.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Melt 1/6 of the remaining butter in a small crepe pan or non-stick frying pan over medium heat. Place a ladleful of crepe batter into the pan and swirl to cover the base thinly. Cook for 1 minute or until the edges of the crepe just begin to crisp up. Use a slotted turner to turn the crepe over and cook the other side for 1 minute or until lightly golden. Transfer the crepe to a plate and cover with a tea towel while cooking the remaining crepe batter to keep warm. Repeat using the remaining butter and crepe batter.
Spread each warm crepe with Nutella and fold into quarters.
Note: When it comes down to hazelnut spread there is only one product – Nutella. The quantity of Nutella is a guide but you can never really put too much of it.
Serve Nutella crepes with strawberries and icing sugar (confectioners’ sugar) sifted on top – buon appetito.