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Nutella Crepes

finished nutella crepes with strawberries

Light and sweet crepes filled with Nutella and topped with strawberries, these are Nutella Crepes! Perfect for breakfast or dessert.

Nutella crepes topped with roasted and fresh strawberries

How to Make Nutella Crepes

Some are intimidated by making crepes. Specifically getting them thin enough. The secret is a hot pan and swirling the batter around to get an even and super thin layer across the bottom of your pan. It takes some practice, but I promise you will get there! For full details on how to make Nutella Crepes, see the recipe card down below 🙂

Make Crepe Batter

In order, place each ingredient for the crepes in a blender and blitz until smooth, about a minute. Scrape the sides of the blender and blend again until the batter is lump-free. Refrigerate for at least an hour (2 is ideal).

Does crepe batter need to rest?

It is highly recommended to let the crepe batter rest in the fridge for 1-2 hours for tender and soft crepes. This allows the flour to get absorbed completely and lets the gluten relax, yielding a softer crepe. That’s not to say they aren’t good when fried fresh from the blender without that rest; they just give you a more tender crepe. In a perfect world, yes, let them rest. But in the real world, you’ll still get a good crepe straight from the blender.

Preheat Pan and Melt Butter

Preheat a nonstick skillet on medium to medium-high heat. Swirl some butter or oil in the pan and coat the bottom.

Every stove is different and frying crepes takes a pretty high temperature, but you’ll have to experiment to see what is best for you. Anywhere between medium and medium high should be your sweet spot!

Cook Crepes

With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.

After 10-15 seconds, the crepe batter will look matte and the bottom should be lightly brown. Flip it over and cook another 10-15 seconds. Remove from pan and repeat this process until no more batter remains.

Is my pan hot enough?

Add butter or oil to the hot pan and swirl to coat the bottom. Add your batter in and swirl it around to coat the bottom in a thin layer. After 10-15 seconds, you should be ready to flip. If it takes 30-45 seconds before that batter starts to cook, you either have too much batter in your pan or the pan isn’t hot enough. The batter should sizzle and make noise when it hits the pan. If it doesn’t, you need a hotter pan.

Do I need to grease between crepes?

When your crepe is done, pull it out of the pan and add more crepe batter to the pan. No need to add butter or oil every time. I can usually fry 2-3 crepes before needing more fat in the pan. (Why I love using a nonstick pan!)

Fill with Nutella and Serve!

Using a butter knife or offset spatula, spread 2-3 tablespoons Nutella onto each crepe. Fold or roll up and top with powdered sugar. Serve with sliced fresh strawberries or roasted strawberries.

How to Roast Strawberries

While you can top these Nutella Crepes with fresh sliced strawberries you can also dress them up with roasted strawberries (as pictured). I got this recipe from Delish.com.

  1. Preheat oven to 350 degrees F. On a large parchment-lined baking sheet, toss strawberries with sugar and vanilla.
  2. Bake until caramelized and juicy, 28 to 30 minutes. Mash, if desired.

Consider topping with powdered sugar or whipped cream as well!

Nutella crepes with roasted strawberries

Similar Recipes to Try!

Try these Nutella Crepes soon, friends. You won’t regret it!

The printable recipe card is down below, enjoy!

finished nutella crepes with strawberries

Nutella Crepes

Light and sweet crepes filled with Nutella and topped with strawberries, these are Nutella Crepes! Perfect for breakfast or dessert.
Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins
Course Breakfast, Dessert
Cuisine French
Servings 16 crepes, depending on pan size

Equipment

  • 1 nonstick skillet or cast-iron skillet

Ingredients
 
 

  • 1 cup nutella for the filling
  • powdered sugar strawberries for garnish (optional)

For the Roasted Strawberries

  • 1 lb strawberries sliced
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

For the Crepes

  • 4 large eggs
  • 2 1/4 cups milk
  • 2 cups all purpose flour
  • 1 tablespoon sugar
  • 1/4 cup butter melted (or canola oil)
  • pinch salt

Instructions
 

Crepes

  • In order, place each ingredient for the crepes in a blender and blitz until smooth, about a minute. Scrape the sides of the blender and blend again until the batter is lump-free. Refrigerate for at least an hour (2 is ideal).
  • Preheat a nonstick skillet on medium to medium-high heat. Swirl some butter or oil in the pan and coat the bottom.
  • With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
  • After 10-15 seconds, the crepe batter will look matte and the bottom should be lightly brown. Flip it over and cook another 10-15 seconds. Remove from pan and repeat this process until no more batter remains.
  • Using a butter knife or offset spatula, spread 2-3 tablespoons Nutella onto each crepe. Fold or roll up and top with powdered sugar. Serve with sliced fresh strawberries or roasted strawberries.

Roasted Strawberries

  • Preheat oven to 350 degrees F. On a large parchment-lined baking sheet, toss strawberries with sugar and vanilla.
  • Bake until caramelized and juicy, 28 to 30 minutes. Mash, if desired.

Notes

Roasted Strawberries from Delish.com
Keyword crepes, nutella crepes
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