Nutella & Strawberry Crepes – A Sweet, Crowd-Pleasing Treat
Crepes feel fancy, but they’re surprisingly easy to make at home. Thin, buttery, and lightly crisp at the edges, they’re the perfect canvas for Nutella and fresh strawberries. This combo hits all the right notes: warm, melty chocolate-hazelnut spread and juicy, bright fruit.
Whether it’s a lazy weekend breakfast, a dessert after dinner, or a quick treat for guests, these crepes never disappoint. If you’ve been nervous about cooking crepes, this recipe will make you feel like a pro.
Nutella & Strawberry Crepes - A Sweet, Crowd-Pleasing Treat
Ingredients
Method
- Mix the dry ingredients. In a medium bowl, whisk 1 cup all-purpose flour with 1 tablespoon sugar and a pinch of salt. This prevents clumps before adding liquids.
- Blend the wet ingredients. In a separate bowl, whisk 2 large eggs, 1 cup milk, 1/2 cup water, 2 tablespoons melted butter (cooled slightly), and 1 teaspoon vanilla.Whisk until smooth.
- Combine and strain. Slowly whisk the wet mixture into the dry until no flour streaks remain. For the smoothest crepes, pass the batter through a fine-mesh sieve into a clean bowl.
- Rest the batter. Let it sit for 20–30 minutes at room temperature. This helps the flour hydrate and makes the crepes more tender.If resting longer, refrigerate up to 24 hours and stir before using.
- Prep the fillings. Rinse, hull, and slice the strawberries. Warm the Nutella slightly in the microwave (10–15 seconds) to make it easier to spread.
- Heat the pan. Set a nonstick 9–10 inch skillet over medium heat. Lightly brush with butter.The pan is ready when a drop of water sizzles and evaporates quickly.
- Pour and swirl. Ladle about 1/4 cup batter into the center of the pan and immediately tilt and swirl to coat the bottom in a thin layer. Aim for even coverage without thick spots.
- Cook the first side. Cook for 45–60 seconds, until the edges look dry and lift easily, and the underside has light golden spots.
- Flip and finish. Use a thin spatula to loosen the edges and flip. Cook the second side for 20–30 seconds.Transfer to a plate and keep warm under a clean towel.
- Repeat. Lightly butter the pan between crepes and continue until all batter is used. Stir the batter occasionally so the flour doesn’t settle.
- Fill and fold. Spread a thin layer of Nutella over one side of each crepe. Add a handful of sliced strawberries.Fold into quarters or roll up like a cigar—both work well.
- Finish and serve. Dust with powdered sugar, add a dollop of whipped cream, and a touch of lemon zest if you like. Serve warm for the best texture and flavor.
Why This Recipe Works
These crepes use a simple batter that blends smooth and cooks evenly, giving you a delicate texture without tearing. Resting the batter helps the flour hydrate, which means softer crepes and fewer bubbles.
Nutella brings rich, chocolatey sweetness, while strawberries add freshness and a little acidity to balance it all out. A touch of butter in the pan ensures the crepes release easily and get gorgeous, lacy edges.
Shopping List
- All-purpose flour – for structure and a smooth batter
- Granulated sugar – just a little to round out the flavor
- Salt – enhances every bite
- Eggs – for binding and tenderness
- Milk (whole or 2%) – creates a pourable batter
- Water – lightens the batter for thinner crepes
- Unsalted butter – melted for the batter and more for the pan
- Vanilla extract – subtle flavor boost
- Nutella – the star filling
- Fresh strawberries – hulled and sliced
- Powdered sugar – for dusting (optional)
- Whipped cream – optional but lovely
- Lemon zest – optional, adds brightness
Step-by-Step Instructions
- Mix the dry ingredients. In a medium bowl, whisk 1 cup all-purpose flour with 1 tablespoon sugar and a pinch of salt. This prevents clumps before adding liquids.
- Blend the wet ingredients. In a separate bowl, whisk 2 large eggs, 1 cup milk, 1/2 cup water, 2 tablespoons melted butter (cooled slightly), and 1 teaspoon vanilla.Whisk until smooth.
- Combine and strain. Slowly whisk the wet mixture into the dry until no flour streaks remain. For the smoothest crepes, pass the batter through a fine-mesh sieve into a clean bowl.
- Rest the batter. Let it sit for 20–30 minutes at room temperature. This helps the flour hydrate and makes the crepes more tender.If resting longer, refrigerate up to 24 hours and stir before using.
- Prep the fillings. Rinse, hull, and slice the strawberries. Warm the Nutella slightly in the microwave (10–15 seconds) to make it easier to spread.
- Heat the pan. Set a nonstick 9–10 inch skillet over medium heat. Lightly brush with butter.The pan is ready when a drop of water sizzles and evaporates quickly.
- Pour and swirl. Ladle about 1/4 cup batter into the center of the pan and immediately tilt and swirl to coat the bottom in a thin layer. Aim for even coverage without thick spots.
- Cook the first side. Cook for 45–60 seconds, until the edges look dry and lift easily, and the underside has light golden spots.
- Flip and finish. Use a thin spatula to loosen the edges and flip. Cook the second side for 20–30 seconds.Transfer to a plate and keep warm under a clean towel.
- Repeat. Lightly butter the pan between crepes and continue until all batter is used. Stir the batter occasionally so the flour doesn’t settle.
- Fill and fold. Spread a thin layer of Nutella over one side of each crepe. Add a handful of sliced strawberries.Fold into quarters or roll up like a cigar—both work well.
- Finish and serve. Dust with powdered sugar, add a dollop of whipped cream, and a touch of lemon zest if you like. Serve warm for the best texture and flavor.
Storage Instructions
Refrigerate plain crepes: Stack cooled crepes with parchment between each one. Wrap tightly and refrigerate for up to 3 days.
Reheat in a dry skillet over low heat or in the microwave for 10–15 seconds.
Freeze for later: Layer with parchment, slide into a freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for 30–45 minutes, then warm gently.
Filled crepes: Best enjoyed fresh. If needed, refrigerate for 1 day, then reheat briefly.
Strawberries will soften and release juices, so keep that in mind.
Health Benefits
Strawberries bring natural vitamin C, fiber, and antioxidants. They add brightness and nutrition without heavy calories. You get sweetness with a lighter, fresher feel.
Portion control keeps things balanced. Two crepes with a modest amount of Nutella and plenty of fruit make a satisfying dessert or brunch treat without going overboard.
Homemade means you control ingredients. You can use less sugar in the batter, add whole milk or a mix of milk and water, and choose toppings that fit your goals, like more fruit or a dollop of Greek yogurt instead of whipped cream.
Common Mistakes to Avoid
- Skipping the batter rest. This leads to rubbery crepes and more bubbles. Even 20 minutes makes a difference.
- Using too much batter. Thick crepes are harder to fold and can taste heavy.Start with 1/4 cup and adjust to your pan.
- Overheating the pan. Crepes cook fast; too-high heat scorches them before they set. Medium heat is your friend.
- Forgetting to butter lightly. A thin layer helps release the crepe and adds flavor, but too much butter creates greasy spots.
- Spreading Nutella on a cold crepe. It tears the surface. Warm crepes or slightly warmed Nutella spread smoothly.
Alternatives
- Gluten-free: Use a 1:1 gluten-free flour blend designed for baking.Let the batter rest a bit longer for better hydration.
- Dairy-free: Swap milk for unsweetened almond, oat, or soy milk, and use a neutral oil instead of butter in the batter and pan.
- Lower sugar: Reduce or omit the granulated sugar in the batter. Rely on fruit sweetness and use a thinner layer of Nutella.
- Other fillings: Try banana slices, blueberries, or a smear of peanut butter with Nutella. Lemon curd and berries also make a lovely twist.
- Savory crepes: Skip the sugar and vanilla, then fill with ham and cheese or sautéed mushrooms and spinach for a complete meal.
FAQ
Do I need a special crepe pan?
No.
A good nonstick skillet, 9–10 inches wide, works well. Make sure it heats evenly and has low sides for easy flipping.
Why are my crepes tearing?
They may be too thin, undercooked before flipping, or your pan might not be hot enough. Give them another 10–15 seconds on the first side and use a thin, flexible spatula.
Can I make the batter ahead of time?
Yes.
Mix the batter and refrigerate for up to 24 hours. Stir well before using, as some separation is normal.
How do I keep crepes warm for a crowd?
Stack them with parchment between each crepe and keep them in a low oven (200°F/95°C). Fill just before serving so they stay soft, not soggy.
What if I don’t have Nutella?
Use any chocolate-hazelnut spread or swap in melted chocolate with a teaspoon of hazelnut extract, if you have it.
Peanut butter or almond butter with a drizzle of honey is also great.
Can I make mini crepes?
Absolutely. Use a smaller pan and 2–3 tablespoons of batter per crepe. They’re perfect for parties or kid-friendly portions.
How do I get those lacy edges?
Make sure your batter is slightly thin and your pan lightly buttered.
Pour quickly and swirl right away. Medium heat helps the edges crisp without burning.
What toppings go well on top?
Powdered sugar, whipped cream, crushed hazelnuts, shaved chocolate, or a light drizzle of maple syrup. A little lemon zest brightens everything.
Wrapping Up
Nutella & Strawberry Crepes deliver that sweet spot between simple and special.
With a smooth, rested batter and a few easy tricks, you’ll get delicate crepes every time. Keep the Nutella warm, pile on the strawberries, and serve while they’re still soft and fragrant. Once you make these at home, you’ll wonder why you ever waited in line for them.
Enjoy them for brunch, dessert, or anytime you want a little comfort with a touch of flair.
