Nutella Crepes with Strawberries (Print Version)
# Ingredients:
→ Crepes
01 -
1 cup all-purpose flour
02 -
¼ teaspoon kosher salt
03 -
¾ cup whole milk
04 -
¾ cup water, room temperature, divided
05 -
2 large eggs, beaten
06 -
2 tablespoons unsalted butter, plus more for cooking
→ Whipped Cream
07 -
1 ½ cups heavy cream
08 -
6 tablespoons powdered sugar
09 -
¾ teaspoon vanilla extract
→ Filling
10 -
2 cups Nutella
11 -
5 cups strawberries, hulled and sliced
12 -
Powdered sugar, for dusting
# Instructions:
01 -
Whisk together flour and salt in a medium bowl. In a separate bowl, whisk together milk and ½ cup water. Create a well in the dry ingredients and slowly add the milk mixture, whisking constantly to combine. Add melted butter and whisk until smooth. Incorporate beaten eggs into the batter and strain through a sieve to remove lumps. Cover and refrigerate for 1 hour.
02 -
After refrigerating, whisk ¼ cup water into the batter to thin it to the desired consistency.
03 -
Heat a 10-inch nonstick skillet over medium heat. Add 1 teaspoon butter to coat the pan, wiping away the excess. Pour ¼ cup of the batter into the pan and swirl to evenly coat the skillet. Cook until the edges lift and underside browns slightly, about 45 seconds to 1 minute. Flip and cook for 10 to 30 seconds on the other side. Stack cooked crepes on a plate, covering loosely with foil. Repeat for remaining batter, greasing the pan as needed.
04 -
Chill a metal bowl and whisk for 15 minutes. Combine heavy cream, powdered sugar, and vanilla in the bowl. Whisk vigorously until the mixture forms stiff peaks.
05 -
Spread Nutella over each crepe. Layer with sliced strawberries and a few dollops of whipped cream. Fold the crepe in half, then in half again to form a fan shape. Dust with powdered sugar and serve immediately.
# Notes:
01 -
Batter can be made in advance and stored in an airtight container for up to 2 days. Whisk in water before cooking.
02 -
Cooked crepes can be refrigerated for up to 3 days or frozen for up to 1 month.