Place all ingredients for the batter in a blender and pulse 12-15 times, until everything is well combined. Let batter rest for at least 30 minutes up to 48 hours in the fridge before using.

When the batter has rested, heat a 10 - 12 inch non-stick pan over medium heat. Grease the hot pan with just enough butter to coat the bottom fully, then reduce the pan heat to medium low. Add in 3 tablespoons to ¼ cup of batter and quickly swirl it around the bottom of the pan to give it a thin even coating. You don't want it so thin that you can see through it, but thin enough it cooks in 1-2 minutes.

You will know it is time to flip the crepe when the batter is no longer shiny and wet and the edges are just starting to brown. Cook on the second side for 30-45 seconds. Remove the crepe to a plate and continue cooking crepes until all of the batter is used, making sure to give the pan a very light swipe of butter between each crepe.

Fill crepes by spreading 1-2 tablespoons of Nutella over half the crepe. Place a layer of strawberries on top of the Nutella. Fold the crepe in half with the unfilled side covering the filled side, and then fold once again to create a triangle. Dust with powdered sugar if desired.