Strawberry And Nutella Crepes
These strawberry and nutella French crepes are delicately sweet and so perfect for breakfast or dessert. Easy to whip up with just a blender and skillet. (Jump to Recipe)
I remember my mom always making these on the weekends as a (Russian) kid. She would stuff them with raspberries, sprinkle a little bit of sugar, and then wrap them into a sachet. That’s just the way she made them. It became her signature crepe fold. As we got older, we started filling them ourselves, from berries to jams and nutella to sour cream. Strawberries and nutella was my favorite combination and, at last, this recipe was born.
To Make Homemade Crepes:
Mixing the batter. I use a blender here in this recipe because it easy, quick, and doesn’t leave any lumps of flour in the batter. It can be mixed by hand with a whisk if a blender is not available. To mix it by hand, you would combine all the wet ingredients in a bowl and all the dry ingredients in a separate bowl. Then, slowly incorporate the dry ingredients into the wet, little by little, while whisking until the batter is well combined and creamy.
Resting the batter. Once the batter is mixed, it’s important to let it rest for at least an hour. This helps clear out the air bubbles caused by the blender and gives the flour a chance to hydrate, resulting in a better flavor.
Cooking the crepes:
Pretty simple and straight forward. I used a regular non-stick 9 inch pan. A non-stick pan is crucial so your crepes don’t stick. I add a dab of butter right before pouring the batter to give it that buttery flavor. Pour about 1/4 cup of batter right in the middle of the pan, lift the pan up and swirl the batter all the way around so it’s covering the entire surface of the pan. At times, I didn’t add enough batter to the pan initially and ended up adding more so that it covered it completely. These crepes cook pretty quickly so it’s important to babysit them during this entire process. And if I must warn you, it will be tempting to eat them as soon as they come off the skillet. Once they are finished, stuff them with strawberries and nutella to your liking.
Not only are these fun to make, but I love seeing these delicate, fancy French crepes come together. If you make them in your home, take a picture and tag me on Instagram @fettysfoodblog! I’d love to see!
If you love these crepes, check out a few more favorites of mine:
Raspberry And Almond Buttermilk Scones
Strawberry And Nutella Crepes
Makes 8 Crepes
Ingredients
- 2 tbsp butter, unsalted, plus additional for the pan
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- pinch of salt
- 3/4 cup whole milk, room temperature
- 1/2 cup water, room temperature
- 2 eggs, room temperature
- 10 tbsp nutella
- 8-10 strawberries, sliced
- 1 tbsp powdered sugar
Instructions
-
Melt the butter in the microwave or on the stove. Set aside to let cool.
-
Combine flour, sugar, salt, milk, water, and eggs in a blender. Blend for 20-25 seconds until all ingredients are well combined. Add the butter and blend for 5 more seconds. The batter will be more on the watery side, it should not be thick. See note below to whisk batter by hand. Tightly cover blender with plastic wrap and place in the refrigerator to chill for 1 hour.
-
Heat a 9 inch skillet over medium heat. Once hot, add a dab (1/4 tbsp) of butter to the hot skillet. Let it melt before adding batter. Add 1/4 cup of batter in the center to the buttered pan. Lift the pan up and swirl the batter all the way around so it’s covering the entire surface of the pan. Add more batter if you need more to cover the full pan. Cook for 1-2 minutes. Flip and cook for 30 more seconds. Transfer to a large plate. Repeat with remaining batter. Butter the pan in between each crepe.
-
Lay out the first crepe. Drizzle 1-2 tbsp of nutella and sprinkle a few slices of strawberries. Fold in half and fold over once more. Repeat with remaining crepes. Sprinkle with powdered sugar and serve.
Recipe Notes
If you do not have a blender, whisk it by hand. To whisk it by hand, combine all the wet ingredients into a bowl and all the dry ingredients into a separate bowl. Then, slowly incorporate the dry ingredients into the wet, little by little, while whisking until the batter is well combined and creamy.
Batter can be mixed the day or night before using it and stored in the refrigerator overnight.
