Description
Tender homemade crepes filled with creamy Nutella and fresh strawberries, finished with a dusting of powdered sugar. This easy brunch treat is quick to make and always a crowd-pleaser.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk (whole or 2%)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup Nutella (or chocolate hazelnut spread)
- 1 1/2 cups fresh strawberries, thinly sliced
- 2–3 tablespoons powdered sugar, sifted (for dusting)
- Optional: whipped cream, chopped nuts, fresh mint
Instructions
- In a medium mixing bowl, whisk together flour, sugar, and salt.
- Add eggs and whisk until incorporated.
- Gradually whisk in milk, stirring continuously to avoid lumps.
- Add melted butter and vanilla extract. Mix until smooth and runny. If batter is too thick, add 1-2 tablespoons milk.
- Cover and let batter rest for 15-30 minutes at room temperature.
- Heat a nonstick skillet or crepe pan over medium heat. Add a small pat of butter and swirl to coat.
- Pour about 1/4 cup batter into the center of the pan. Tilt and swirl to coat the bottom in a thin layer.
- Cook for 1-2 minutes, until edges look dry and underside is golden. Flip with a thin spatula and cook 30-45 seconds more.
- Transfer cooked crepes to a plate and cover loosely with foil. Repeat with remaining batter, adding butter between crepes if needed. You should get 8-10 crepes.
- Wash and thinly slice strawberries. If Nutella is stiff, microwave for 10 seconds.
- Spread 1-2 tablespoons Nutella on each crepe. Arrange a handful of strawberry slices down the center.
- Fold crepes into quarters or roll up jellyroll-style. Place on serving plates.
- Dust generously with powdered sugar. Add whipped cream or chopped nuts if desired. Serve immediately.
Notes
Resting the batter helps create tender crepes. Use a thin spatula for flipping and avoid overfilling with Nutella or strawberries. For gluten-free or dairy-free adaptations, substitute flour and milk as needed. Stack crepes with parchment paper if making ahead. First crepe may not be perfect—use it as a test.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 2 crepes
- Calories: 320
- Sugar: 22
- Sodium: 220
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 3
- Protein: 8
Keywords: crepes, strawberry Nutella crepes, brunch, breakfast, easy crepe recipe, French crepes, Nutella, strawberries, homemade crepes, dessert crepes