Strawberry Nutella Crepes
Enjoy these street food favorites as a decadent treat!
Servings: 10 crepes
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
Leftover crepes can be prepared ahead and frozen. Slide a piece of waxed paper between the crepes to prevent them from sticking together. Once thawed, fill them as desired.