Make the coffee according to the directions on the coffee maker.

Melt the butter in a pan or microwave per instructions above.

Make the crêpe batter: In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a griddle or frying pan over medium-high heat. While the pan is heating, prep the fruit.

Prepare the banana per the instructions above.

Cook the crêpes: Lightly grease the griddle or frying pan with nonstick spray. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Repeat for remaining crêpes.

To finish the crêpes: Spread nutella inside the crêpe shell, then add in the banana, and fold or roll up.

To serve: Serve crêpes with raspberries and coffee (with milk and sugar if desired).