Sift the flour into a bowl and make a well in the centre. Whisk the eggs, Nutella and 125ml (1/2 cup) water in a jug until smooth. Pour the egg mixture into the well and stir until combined. Set aside for 10 minutes to rest.
Grease a small non-stick frying pan and heat over medium heat. Add 2 tablespoons batter to the pan and swirl to make a 16cm crepe (it won’t be as thin as a traditional crepe). Cook for 2 minutes or until lightly browned underneath and almost set on top. Carefully turn and cook for a further 30 seconds. Transfer to a plate and keep warm.
Repeat with the remaining batter to make 12 crepes. Divide the crepes among serving plates. Drizzle with the extra warmed Nutella. Serve with ice-cream and strawberries, if you like.