In a large (12 inches) nonstick skillet, heat the vegetable oil over low heat for 10 minutes.
Meanwhile, in a large bowl, whisk the flour and salt.
In a separate bowl, whisk the milk and eggs. Add half of the milk mixture to the flour mixture, whisking until combined. Add the butter and whisk until blended. Add the remaining milk mixture and whisk until smooth.
Using a paper towel, lightly wipe out the skillet while leaving a very thin coating behind. Raise the heat to medium. Test to see if the pan is hot enough by spooning a teaspoon of crepe batter into the center of the skillet. If it’s light golden brown on the bottom after 20 seconds, the skillet is ready. If not, let the skillet heat for another 2 minutes.
Once hot enough, pour ¼ cup of batter into the skillet, tilting and shaking it gently to allow the batter to coat the whole bottom of the skillet. Let it cook, without touching it, until the surface appears dry and you can see the crepe browning around the edges, about 30 seconds. Using a rubber spatula, loosen the crepe from the side of the skillet, gently slide it under the crepe (continuing to gently loosen), and flip the crepe. Cook until the underside has golden brown spots all over, about 20 to 30 more seconds. Transfer the crepe to a wire cooling rack, flipping it over so that the spotted side is facing upward. Return the skillet to the stove and let it heat up for a few seconds before cooking the remaining crepes. Stack them one on top of another on the wire rack as you go.
Spread 2 teaspoons of Nutella over one half of each crepe and top with sliced strawberries. Fold the crepe in half, covering the nutella and strawberries, and then fold again (into quarters). Serve immediately.