While you are here, don’t forget to check out the recipe for easy strawberry Nutella toast and quick Nutella crescent rolls.
What are crepes?
Crepes are thin and delicate pancakes, the most loved French delicacy, traditionally made using flour, egg, salt, butter or oil, milk, and or water, folded over or rolled up and served. Crêpes are usually of two varieties: sweet crepes or savory galettes. You only need a basic, fluffy crepe batter recipe. Then the flavor combinations you can try are infinite. You can fill the crepes or top them with your favorite toppings. It can be sweet like Nutella, strawberries, peanut butter, or any variety of fruits or savory like Ham, cheese, or meat. This versatile treat can be served as a breakfast, dessert, or snack.
Ingredients
All-purpose flour: Key ingredient to make any basic French crêpes. Gives the overall structure.Eggs: Acts as a binder. Egg helps hold all the ingredients together.Salt: Used to enhance the flavor.Milk and Water: Thin out the batter, adds moisture, and keep your crepes tender. Adding only milk makes your crepe heavy, and only water makes it lacks flavor. Always good to combine both.Melted butter: Adds richness and necessary moisture to your crepes. For the filling and topping: I have used Nutella hazelnut spread with fresh chopped strawberries and sugar. See the recipe card below for a full list of ingredients and measurements.
Step by Step instructions
Making of crepe batter
Add eggs, salt, milk, and water (1 ½ cups), melted butter in a bowl, and whisk until smooth. Slowly add flour and keep whisking until the crepe batter forms. Add the remaining ¼ cup of water in increments to thin down the batter as needed. (The consistency of crepe batter should be thin and runny similar to heavy cream or whole milk)
How to cook Crepes?
Heat a nonstick pan on medium to medium-high heat. Pour the batter onto the griddle (approx ¼ cup each), tilt and swirl the pan quickly in a circular motion so the batter is spread evenly. The thinner the crepe, the better! Cook for about 1 to 2 minutes until the bottom becomes golden brown. Flip and cook on the other side using a spatula for 30 seconds until set. Transfer this to a large plate. Repeat the process for the remaining batter.
Strawberry Nutella Crepes
For each crepe, spread about one tablespoon of Nutella on each crepe, fold or roll over, top it with sliced strawberries, and drizzle some Nutella and sugar.
Pro Tips
Read these tips below to make the perfect and best crepes. I have not added any sugar as the sweetness from Nutella was sufficient. You can add 1 tablespoon of sugar to the batter if needed. Secret: Once you have hands-on experience preparing dosas or pancakes, or crepes, you will start making them often. Don’t be disappointed if you don’t get the first few crepes right. First, only some look right to me as well. It comes out nicely when you have 3rd crepe, and you will be a master. Also, the crepes do not have to be of uniform shape. Flour to liquid ratio and the batter: The right consistency of the batter is the key to perfect crepe. If you use only water, you will lack the flavor; if you use only milk, the crepes will be heavy. For the best taste, combine both. Now the exact ratio of flour: milk: water may vary depending on the brand of flour and type of milk (whole, 2 %, skim, dairy free). So the best way to get it right is to not add water all at once. Add it little by little in increments once the smooth batter is formed. The final consistency, like heavy cream or whole milk, should be runny and thin. Summary: If the batter is too thick, thin it out by adding water or milk. If it is too thin, add more flour to thicken it. It’s important to get the consistency right for perfect crepes. Pan: Yes, you can make crepes without a crepe pan. I have used a nonstick pan to prepare these crepes. Preheat the pan to the correct temperature and add ¼ cup of batter. Tilt the pan in a circular motion quickly so the batter is distributed evenly on the hot pan. This ensures that the crepes have uniform thickness and will be cooked evenly. Remember, the thinner the crepes, the better. I generally don’t grease my nonstick pan as it will cause lumps and scramble the crepes.
Crepes Fillings & Toppings
My all-time favorite is a crepe stuffed with Nutella, then topped with fresh fruit like strawberries and a little more drizzle of Nutella and sugar. Some other favorite fillings and toppings are
Banana and Nutella Strawberries and whipped cream or cream cheese Banana and peanut butter Sweet cream cheese crepes Fresh homemade berry sauce (strawberry, blueberry, or blackberry) Chocolate ganache or Caramel sauce Pesto with your favorite seasonal vegetables. Popular chicken and broccoli with cheddar cheese.
What is your favorite flavor combo? Let me know in the comment section below, and I would love to try it out!
Make ahead crepes
Crepe batter: You can prepare the crepe batter a day in advance. Transfer it to an airtight conatiner or tightly seal your mixing bowl with the batter. Keep it in the refrigerator and prepare the crepes the next day. Crepes: Crepes taste the best when served warm and fresh, but you can cook them ahead and stack them with parchment paper between each of them and refrigerate them for up to two days. You can reheat crepes on a skillet or a pan greased with butter for 30 seconds or in a microwave until heated.
Storage instructions
Any leftover unfilled crepes can be stored in an airtight conatiner in the refrigerator for up to two days or in a freezer for one month. Place a parchment paper between each of them to prevent crepes from sticking. Thaw, reheat, and then spread with Nutella and top with strawberries.
More Nutella and Strawberry Recipes
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Recipe card
