Sweet Crepes with Strawberries and Nutella
Sweet Crepes with Strawberries and Nutella are the perfect morning treat for birthdays, Easter, Christmas, or any weekend of your choice.
I fell in love with crepes several years ago at a local crepe and coffee shop where I’d meet up with friends for catch-up time.
Later, I took my oldest Little there for morning dates. He’d stuff himself with the sweet crepes loaded with whipped cream and fruit, while I sipped coffee and ordered crepes of the savory variety.
It’s like a Food Network show to watch professionals make crepes with their special equipment and deft movements. It’s another thing to double dare yourself to make them at home.
It takes a few initial crepe casualties in the beginning before getting the hang of it. They probably won’t look picture perfect when you start out, but they’ll taste great nonetheless.
Unless you’re already a crepe master, in which case none of this applies to you.
I don’t hate having to munch on those yummy casualties while warming up my crepe technique.
Before you know it, you’ll be cranking out pretty crepes that are golden, nicely thin, and perfect for wrapping your favorite fillings with.
On this particular day, we were crushing on fresh red strawberries and creamy dreamy Nutella. This crepe recipe is specifically designed to be lightly sweet; just right for a sprinkle of powdered sugar, if you’re so inclined.
Nobody can get enough of these Sweet Crepes with Strawberries and Nutella. They are gone in a nanosecond. Plan on it.
These sweet crepes are best eaten fresh, but can be made ahead of time and stored in between wax paper in the fridge for a day or two, until ready to serve.
Sweet Crepes with Strawberries and Nutella
Ingredients
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 5 TB powder sugar
- 3 TB salted butter
- 3 tsp pure vanilla extract
- pinch table salt
- 1 cup flour
- For the Filling: freshly sliced strawberries and Nutella
- Optional: powdered sugar for topping
Instructions
- In a large bowl, combine first 7 ingredients. Use a hand whisk well to fully combine. Place flour in a fine mesh colander or sifter and sift flour into the batter. Hand-whisk until no lumps remain. Cover and place batter in fridge to chill 1 hour or up to 2 days (allows bubbles to diminish for less breakage during cooking.)
- Gently stir batter with a spoon after chill time, adding 1-2 TB water if needed to thin it out if it's too thick. Heat a lightly greased small non-stick pan over medium heat. Transfer batter to a container or measuring cup with a spout. Pour about 1 oz of batter into center of pan; swirl or use rubber spatula to quickly spread evenly. It's easier to pour with one hand while swirling pot with other hand (or spreading with rubber spatula with other hand.) Work quickly, as batter will start to cook. It takes practice, and your first couple of crepes may end up being a snack for you while you get the hang of it.
- Cook each crepe 30 seconds and flip over for another 10 seconds on other side. Place cooked crepes on a cutting board, laying them out flat to cool as you cook.
- Serve crepes filled with strawberries and Nutella (or other fruits of your choice.) If desired, sprinkle with powdered sugar over the tops of crepes.
Notes
Did you make this?
Leave a comment below and tag @chewoutloud on Instagram
Source: Chew Out Loud, inspired by Alton Brown
Great Holiday Breakfasts:
