Nutella Crepes
Yield: 8 servings
Calories: 452kcal
Easy to make Nutella crepes filled with fresh strawberries and whipped cream. It's the perfect decadent treat for chocolate lovers!
Ingredients
Crepes
- 1 cup (142 g) all-purpose flour, dip and sweep
- ¼ teaspoon kosher salt, or table salt
- ¾ cup (177 ml) whole milk
- ¾ cup (177 ml) water, room temperature, divided
- 2 large eggs, beaten
- 2 tablespoons (30 g) unsalted butter, plus more for cooking
Whipped Cream
- 1 ½ cups (360 ml) heavy cream
- 6 tablespoons (42 g) powdered sugar
- ¾ teaspoon vanilla extract
Filling
- 2 cups (480 ml) nutella
- 5 cups (850 g) strawberries, hulled and sliced
- powdered sugar, for dusting
Instructions
Crepes
- In a medium bowl, whisk together the flour and salt.
- In a separate medium bowl, whisk together the milk and ½ cup water.
- Make a well in the flour mixture. Add the milk mixture slowly, constantly whisking to incorporate.
- Microwave the 2 tablespoons of butter on high power in 30-second intervals until just melted, stirring to melt any big pieces. Add the melted butter to the flour mixture, whisk to combine.
- Add the beaten eggs to the batter, whisk to combine.
- Strain the batter into a medium bowl to remove any lumps, cover and refrigerate for 1 hour.
- Once the batter has chilled, whisk in ¼ cup water to thin out the consistency.
- Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add 1 teaspoon butter, swirling to coat the pan. When melted, wipe the excess butter with a paper towel. There should be a thin film of butter left.
- Add a ¼ cup (60ml) of the batter to the 6 o’clock position of the skillet. Moving quickly, lift and tilt as you roll the skillet several times in a circular motion to evenly cover the entire skillet. Fill in any holes with batter as needed.
- Place the pan back over the heat. Cook until the edges pull away from the skillet and lightly brown underneath, about 45 seconds to 1 minute. Use a spatula to loosen from the pan, use either your fingers or spatula to flip over and cook until the bottom sets, about 10 to 30 seconds. Transfer the crepe onto a plate.
- Stack the crepes on top of each other to keep warm while making the next batch, loosely covered with foil. Cook the remaining batter, wiping the pan clean, and adding a thin layer of butter onto the pan between each crepe.
Whipped Cream
- Refrigerate a large metal bowl and the whisk for 15 minutes before making the whipped cream. This step can be skipped but the process may take slightly longer.
- Add the heavy cream, powdered sugar, and vanilla to the bowl.
- Slightly tilt the bowl and vigorously whisk until the desired peak stiffness is reached. The consistency should be smooth with no lumps or graininess.
To Serve
- Spread Nutella over the surface of the crepe. Layer sliced strawberries on top. Add a few dollops of whipped cream over the strawberries. Fold half of the crepe over the filling, then fold in half again to create a fan shape. Dust with powdered sugar and serve immediately.
Notes
- Recipe Yield: About 8 crepes, 2 cups Nutella, and 3 cups whipped cream
- Serving Size: 1 crepe, ¼ cup Nutella, and ⅓ cup whipped cream
- Making Batter in Advance: Store in an airtight container for up to 2 days. Whisk in the ¼ cup of water before making the crepes.
- Storing: Cool the crepes completely and stack on a plate, cover tightly with plastic wrap, then foil. Alternatively, place in a resealable plastic. Refrigerate for up to 3 days.
- Freezing: Place a piece of parchment paper between each crepe. Cover tightly and place on a plate in the freezer or a large resealable plastic bag for up to 1 month. Defrost in the refrigerator the day before using.
- Reheating: In the microwave, place a damp paper towel over the plate of crepes and microwave for 30 seconds. In a skillet, reheat over medium-low heat until warmed through. In the oven, place on a sheet pan covered with aluminum foil and warm at 275°F (135°C) for about 10 minutes.
Nutrition
Calories: 452kcal | Carbohydrates: 46g | Protein: 7g | Fat: 27g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 129mg | Potassium: 373mg | Fiber: 4g | Sugar: 30g | Vitamin A: 639IU | Vitamin C: 53mg | Calcium: 109mg | Iron: 3mg
Recipe Link