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This indulgent Nutella crepe recipe transforms ordinary breakfast into a French-inspired treat perfect for special mornings or dessert. The delicate crepes wrapped around chocolate hazelnut spread and fresh strawberries create a balance between decadence and freshness that chocolate lovers will adore.
I first made these crepes for a Mother's Day brunch and they've since become our family's special occasion breakfast tradition. My children now request them for birthdays and celebrations, standing eagerly by the stove watching the thin batter transform into delicate pancakes.
Ingredients
- All purpose flour: Creates the perfect tender texture for authentic crepes
- Kosher salt: Balances the sweetness and enhances flavor
- Whole milk: Provides richness that makes these crepes truly special
- Water: Thins the batter to achieve that signature paper thin consistency
- Large eggs: Bind everything together and create structure
- Unsalted butter: Adds richness and prevents sticking during cooking
- Heavy cream: Whips into the perfect cloud like topping
- Powdered sugar: Sweetens without grittiness
- Vanilla extract: Adds warmth and depth to the whipped cream
- Nutella: Brings chocolate hazelnut richness as the star filling
- Fresh strawberries: Provide juicy tartness to balance the sweetness
- Powdered sugar: For dusting adds a professional finishing touch
Step-by-Step Instructions
- Prepare the Batter:
- Mix the flour and salt in a medium bowl. In a separate bowl combine milk and water. Create a well in the flour mixture and slowly pour in the liquid while whisking constantly to prevent lumps. Melt the butter and incorporate it into the batter followed by the beaten eggs. Strain the mixture to ensure smoothness then refrigerate for one hour to rest the gluten and create tender crepes.
- Thin the Batter:
- After chilling whisk in the remaining water to achieve the perfect pourable consistency. The batter should be thin enough to spread easily across the pan but thick enough to create structure.
- Cook the Crepes:
- Heat your nonstick skillet over medium heat. Add a small amount of butter and wipe away excess leaving just a thin film. Pour batter at the 6 oclock position of the pan and quickly tilt in a circular motion to spread evenly. Cook until edges begin to brown and pull away from the pan about 45 seconds. Flip and cook an additional 10 to 30 seconds until set.
- Prepare Whipped Cream:
- Chill your bowl and whisk before beginning for best results. Combine heavy cream powdered sugar and vanilla then whisk vigorously until soft peaks form. The cream should hold its shape while remaining smooth and luxurious.
- Assemble Crepes:
- Spread Nutella over each crepe add sliced strawberries and dollops of whipped cream. Fold in half then in half again to create an elegant fan shape. Dust with powdered sugar just before serving for a professional finish.
The secret to truly exceptional crepes is allowing the batter to rest. This one hour refrigeration might seem like an unnecessary step but it relaxes the gluten resulting in delicate tender crepes instead of tough rubbery ones. My grandmother taught me this technique and I have never skipped it since.
Make-Ahead Magic
These crepes are perfect for entertaining because almost everything can be prepared in advance. The batter can be refrigerated for up to two days just remember to add the final water addition right before cooking. Cooked crepes will keep in the refrigerator for three days when properly stored between layers of parchment paper and wrapped tightly.
Creative Variations
While Nutella and strawberries create a classic combination feel free to experiment with other fillings. Try lemon curd and blueberries for a tangy alternative or cinnamon apple compote for a fall inspired version. For a savory twist omit the sugar and fill with ham and Gruyère cheese or sautéed mushrooms and herbs.
Serving Suggestions
Serve these crepes as the centerpiece of a breakfast or brunch spread alongside fresh fruit yogurt and coffee. For dessert consider adding a scoop of vanilla ice cream or a drizzle of chocolate sauce. A glass of champagne or sparkling cider turns these crepes into a celebration worthy treat perfect for anniversaries or Valentine's Day.
Storage Solutions
Store unfilled crepes by stacking them with parchment paper between each layer then wrapping tightly in plastic wrap and foil. Refrigerate for up to three days or freeze for up to a month. To reheat frozen crepes thaw in the refrigerator overnight then warm in a skillet over low heat or covered with a damp paper towel in the microwave for about 30 seconds.
Frequently Asked Questions
- → How do I ensure my crepes are thin and even?
Pour the batter into the pan while tilting and rotating it quickly to evenly coat the surface. This technique creates thin and consistent crepes.
- → Can I make the batter ahead of time?
Yes, the batter can be stored in an airtight container in the refrigerator for up to 2 days. Whisk in ¼ cup of water to adjust the consistency before cooking.
- → How do I prevent crepes from sticking to the pan?
Use a nonstick skillet and lightly grease it with a small amount of butter before cooking each crepe. Wipe off excess butter to avoid greasiness.
- → What other fillings can I use?
Apart from Nutella and strawberries, other great options include banana slices, caramel, chocolate sauce, or cream cheese with jam.
- → How should I store leftover crepes?
Let crepes cool completely and stack them with parchment paper in between. Store in a tightly wrapped container in the refrigerator for up to 3 days or freeze for longer storage.
- → What’s the best way to reheat crepes?
Reheat in a skillet over medium-low heat, in the microwave with a damp paper towel for 30 seconds, or in the oven at 275°F (135°C) for 10 minutes.