Strawberry nutella crepes are just the dessert you’ve been craving.
Strawberry Nutella Crepes are a popular street food
Sadly, I haven’t had the opportunity to eat them in Paris. Fortunately, they’re easy to make at home AND you can make your crepes just the way you like them. Slather on the nutella. Add a generous dollop of whipped cream. Substitute cherries for strawberries.
It’s all good!
Take advantage of seasonal fruits
My personal preference is to use fresh fruits: strawberries, blueberries, cherries or pomegranates depending on the season.
It’s worth the extra effort to wash and prepare the fruit but canned or frozen fruit can also be used.
Making Crepes
The key to making crepes is to use the same pan every time and figure out the best measure of batter to use. If you don’t have a crepe pan, try a 9 or 10 inch skillet.
I use an almost full, half cup ladle to portion the batter in my preferred pan. I holds enough batter that I can tilt the pan to spread it evenly before the crepe begins to cook.
Like pancakes, the first crepe is rarely pretty. Unlike pancakes, the top will start to dry and the edges begin to curl away from the pan when it’s time to flip.
You’ll find more tips in this post about basic crepes. They aren’t just for dessert.
Ingredients
Crepe Batter
- 1 cup flour
- 2 teaspoons sugar
- a generous pinch of salt
- 1 cup milk
- 1/2 cup water
- 2 teaspoons butter (melted)
- 2 eggs
- 2 teaspoons vanilla (optional for dessert crepes)
- butter or oil for cooking
The filling
- 1 quart fresh strawberries, rinsed, hulled and diced or sliced
- 1 jar Nutella or similar chocolate spread
- confectioners sugar (optional)
- whipped cream (optional)
Instructions
Prep the fruit
- If using fresh fruit, rinse the strawberries then hull them and dice or slice as desired. Sprinkle with some sugar and stir to combine. Refrigerate until needed. Fresh fruit will retain its quality for a day or two.
- Frozen fruit should be thawed in the fridge and used the same day it is thawed for best quality.
Make the crepes
- Beat the eggs with the milk, water and butter.
- Add the flour, sugar and salt and mix until smooth.
- Blend in the vanilla if using.
- Let batter stand for an hour or longer. It can be stored overnight in the fridge, just give it a good stir before using.
- To cook, brush the bottom of the skillet with oil and heat to medium high.
- Pour in the desired amount of batter and immediately swirl the pan to distribute.
- Cook the first side and flip when the top begins to dry and the edges curl slightly. The second side will cook quickly.
- Remove from the pan and allow to cool slightly.
- To fill, spread Nutella, strawberries and optional whipped cream on one half of the crepe. Fold the other side over the filling, then into quarters. Sprinkle with confectioners sugar.
Notes
Try these crepe desserts, too.
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