In a large mixing bowl, whisk together the flours, milk, water, eggs, butter, salt and cinnamon. Allow to sit for 10 minutes._Note: the batter should be like a thick liquid NOT a batter. If it becomes too thick gradually add some more water or milk, whisking to thin the batter._

Using a heavy, non-stick 8 or 9 inch skillet (treated with non stick spray) over high heat, pour 1/3 cup of crepe batter into the hot skillet. Quickly swirl to cover the bottom of the pan or smooth with a high-heat tolerant spatula to cover the bottom of the pan. As crepe begins to cook (you will note the color and texture changing to look drier), in about 1-2 minutes, flip crepe over with a spatula to finish cooking on opposite side (usually less than 1 minute). They will be a light brown and begin to turn golden when done.

Allow crepes to cool to room temperature. Fill with desired filling (Nutella Cream instructions below). Note: once crepes have cooled, they can be stacked with wax paper between each one, and sealed in an air tight container or plastic wrap for a few days in the refrigerator. They can also be frozen for future use.

Using a mixer beat Nutella in a large bowl until it becomes light and airy (about 2 minutes). Pour whipping cream into whipped Nutella and beat on high until the mixture is fully combined and stiff (does not need to make stiff peaks); about 4-5 minutes (time may vary by altitude and humidity).

Fill each crepe with ½ cup of Nutella cream, making a thick line down the middle of a crepe then rolling it closed. Top with additional plain whipped cream and a sprinkle of cinnamon if desired.