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Decadent French Crepes with Nutella and Strawberry Filling

French Crepes with Nutella and Strawberry Filling - featured image
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Delicate, paper-thin French crepes filled with luscious Nutella and fresh strawberries, perfect for a quick and indulgent breakfast or dessert.

Ingredients

Scale
  • 1 cup (120 g) all-purpose flour, sifted
  • 2 large eggs, at room temperature
  • 1 1/4 cups (300 ml) whole milk
  • 1/4 cup (60 ml) water
  • 2 tablespoons unsalted butter, melted (plus more for the pan)
  • 2 tablespoons granulated sugar (optional)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup (150 g) Nutella or preferred hazelnut spread
  • 1 cup fresh strawberries, hulled and thinly sliced

Instructions

  1. In a mixing bowl, whisk together sifted flour, granulated sugar, and salt.
  2. In a separate bowl, beat eggs, then slowly add whole milk and water.
  3. Gradually pour the wet mixture into the dry ingredients while whisking constantly to avoid lumps.
  4. Stir in melted butter and vanilla extract; batter should be thin and smooth.
  5. Cover and let the batter rest in the fridge for at least 30 minutes.
  6. Heat a non-stick skillet over medium heat and brush lightly with melted butter.
  7. Pour about 1/4 cup batter into the center of the pan, tilt and swirl to spread thinly.
  8. Cook for 1-2 minutes until edges lift and bottom is golden brown.
  9. Flip carefully and cook the other side for 30-45 seconds until light golden spots appear.
  10. Transfer crepe to a plate and cover to keep warm; repeat with remaining batter.
  11. Spread about 1 tablespoon Nutella on one half of each crepe, top with strawberry slices.
  12. Fold crepe over filling, then fold again into a triangle or roll up.
  13. Serve immediately, optionally dusted with powdered sugar or drizzled with extra Nutella.

Notes

Resting the batter for at least 30 minutes is key for tender crepes. Use a thin, flexible spatula to flip gently to avoid tearing. Keep cooked crepes warm in a low oven (about 200°F/90°C) while finishing the batch. Frozen strawberries can be used if fresh are unavailable, but thaw and drain well to avoid watery filling. For gluten-free, substitute flour with almond or gluten-free blend; for dairy-free, use plant-based milk and dairy-free butter.

Nutrition

Keywords: crepes, French crepes, Nutella crepes, strawberry crepes, dessert, breakfast, easy crepes, sweet crepes

Find it online: https://tomyumy.com/decadent-french-crepes-with-nutella-and-strawberry-filling-recipe/