The ultimate crepe experience – Nutella Crepes, or crêpes au Nutella!! Tender crepes slathered with Nutella and stuffed with strawberries, the only problem with these is portion control. Just one more crepe, just one more….
Nutella Crepes
This is a recipe for Nutella Crepes to accompany a homemade Nutella recipe. I feel like crepe is a worthy use for homemade Nutella! I mean, you could just slather it on bread. But imagine how much better it is when you’ve got warm melty Nutella folded inside thin buttery crepes with some slices of fresh strawberry dotted throughout!
They will disappear faster than you can say “just one more”, and the sort of thing you can justify for breakfast (I mean, they’re crepes!) though they’re just as perfect for a cheeky mid-afternoon snack or an easy, crowd-pleasing dessert.
Crepe upgrade!
I used to make crepes using a blender (so quick to blitz up!) and I always thought mine were fine. But then JB made me his, and they were considerably better – I mean, he’s French, he’s a chef, what did I expect. 🙂 His are softer inside, with a smoother surface but still with that signature golden lace pattern, and better flavour. And actually, it’s so obvious – of course the force of a blender would overwork the gluten in the flour, which means my crepes would never be as tender as they could be. JB’s hand-mixed batter wins.
So the crepe recipe here has been updated to reflect his crepe recipe!
Make the crepes in advance!
The beauty of crepes is that you can make them a stack of them in advance because they reheat really well. Can’t say the same for pancakes! Crepes will keep for a few days in the fridge – you can even freeze them – then you can just reheat lightly on the stove or in the microwave.
Brainwave: crepe bar! What a fun party idea! 🙂
The weekend is here!!! I know you’ve been good all week. So you deserve a treat!!! Go on. These Nutella Crepes are calling your name! – Nagi x
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Nutella Crêpes
Ingredients
- 1 2/3 cups plain flour / all-purpose flour , sifted
- 3 tbsp caster sugar / superfine sugar , regular white sugar is fine too
- 1/4 tsp cooking salt / kosher salt
- 3 large eggs , (55g/2oz each in shell) – fridge cold is fine
- 2 cups full fat milk , but works with lite milk too
- 1/3 cup water (Note 1)
- 2 tbsp vegetable oil or other neutral flavoured oil (Note 1)
- 45 g (3 tbsp) unsalted butter , cut into small cubes (for cooking)
For Nutella Crepes – per crepe
- 1 – 2 tbsp Nutella , homemade or store-bought
- 2 strawberries , sliced
- Icing sugar / powdered sugar , for dusting
Instructions
Abbreviated recipe
- Whisk flour, sugar and salt. Add eggs then milk, water, oil and whisk into a smooth batter. Cover and rest for an hour. Cook in a lightly buttered non-stick pan, swirling ¼ cup batter to cover the surface. Cook for 1 minute. Flip, cook for 30 seconds. Spread with Nutella, top with strawberries. Fold into quarters, serve dusted with icing sugar!
Make the batter
- Sift flour into a large mixing bowl. Add sugar and salt, then whisk to combine.
- Make a well in the centre and add the eggs. Whisk gently and only mix in a bit of the flour. You can’t blend all the flour with just the eggs yet, so just mix in enough to make a thick paste.
- Gradually add the milk, whisking between each addition to create a smooth batter with no lumps.
- Whisk in the water and oil until the batter is glossy and pourable. When you dip a spoon in, it should coat the back lightly. Not too thick, not too runny. (Note 1)
- Cover and rest for 1 hour at room temperature. (Note 2)
Cook the crêpes
- Heat a 24cm / 9.5" non-stick crêpe pan over medium-high heat (medium if your stove runs hot). If you don’t have one, any good non-stick pan will work, just adjust how much batter you pour in depending on the size, so it spreads nicely without being too thick or thin.
- Melt about 1/2 tsp butter, then wipe it off with a paper towel, you want just a little of butter left, no visible pools. (Note 3)
- Pour the batter – Using a ladle, scoop up ¼ cup of batter, lift the pan off the heat, ladle most of the batter into the centre, and immediately swirl the pan so the batter coats the surface in a thin, even layer. Still while swirling, use the rest of the batter to fill up the empty spots before it sets. Tilting quickly gives you uniform crêpes.
- Cook for 45 seconds to 1 minute until the underside is lightly golden and flip using a long spatula and cook the other side for about 30 seconds. (Note 4 & 5)
- Slide onto a plate, then repeat, adding butter each time.
Nutella Crepes
- Spread as much or as little Nutella on a crepe as you want. Place strawberries on one half. Fold into quarters, transfer to plate. Repeat for as many as you want. Dust with icing sugar, serve!
Recipe Notes:
Nutrition Information:
Life of Dozer
No crepes for you, Dozer! How about a strawberry instead?
This post is brought to you in partnership with Vitamix Australia. I am so honoured to have been selected to partner with such a high quality brand! I was compensated for this recipe, however, if I had not been blown away by my Vitamix Blender, I would have politely declined the offer. Here’s proof how much I love my Vitamix: it has been elevated to the very exclusive status of a permanent position on my kitchen bench. Extremely valuable real estate, reserved for only the very best and most commonly used appliances! – Nagi x
halved this recipe to make about 5 medium sized crepes and it was perfect! added slice strawberries and nutella and my family loved it. 10/10 would recommend 🙂
I make this recipe a lot for me and my brother and we both love it a lot!! I also make lots of nagis other recipes and they are always very very delicious.
These make the softest, most delicate crepes I’ve ever had! Definitely a keeper. Thanks, Nagi!
Fantastic recipe! I added 1 tbsp vanilla extract, otherwise to bland for us. Fillings: strawberry jam ; brown sugar cinnamon; nutella banana. All were delicious! Thanks 🙂
Thus is the best crepe recipe I have ever made. I used for the filling ricotta, chopped walnuts, and bananas, I sprinkled the crepe with icing sugar and pistachios. Thanks Nagi for sharing😊
Well these are delicious! Best complement is my French OH said this was a great (and hes from the region that invented crepes)
Best topping… butter (salted) with sugar
Made these tonight for dessert and thwy were delicious. Easy to prepare and cook. I love Nutella and bought a jar as my treat for this month. Strawberries, nutella and crepes: what a great combo.
last night i made this as a light snap for the kiddie-winkles ;)) my kids are rather picky but these crepes came much to interest with my children!! 5/5 stars, easy to make and absolutely scrumptious!!!!!!!
Last night we finished the last of the Chocolate Cream Pie 😔 Tonight I’ll be making these crepes again. This time I’ll be filling them with sliced banana (sorry Nagi), a drizzle of warmed Nutella, topped with a large dollop of stabilised whipped cream and a handful of fresh blueberries. 😋
I omitted the vanilla and sugar to make savoury crepes. I used a handwhisk so the crepes looked a bit lumpy in the pan, but fine once cooked (might try the stick blender next time). I was worried that the crepes would stick to my stainless steel pan, but it was fine – woohoo! Really quick and yummy rolled up with a little jam or grated cheese.
Found my old comment again! Just to say that for a half recipe, just shake it up in one of those handheld milkshake shaker things and sub the butter in the batter for a little oil.
Hi Nagi, long time fan- I have yet to try one of your recipes and have it fail!
I’ve been trying to get my crepes just right for most of the year and gave your recipe a whirl this morning. They were exactly the light fluffy goodness that I was aiming for! Thank you!
Can you use GF flour instead of all purpose?
Yes, it does work !
Another great recipe. It’s only been a week and I’ve tried 5 of Nagi’s recipes that are all fabulous. I’m thinking there must be a chef in me 😜 thanks Nagi x
Thank you once again Nagi. These were delish and super easy. I made them savoury to use up your quick chicken pot pie left overs and they were fabulous. I omitted the sugar and vanilla of course. :-).
The best batter ever! I use this recipe and add lemon zest to make crêpe suzette. The crêpes always turn out thin and soft, absolutely divine to work with the sauce. Your website is my ‘go to’ for e-recipes. Thank you!
do i melt the butter that goes into the blender
Super delicious 😋
I substituted gluten free all purpose flour and by mistake, I promise, by mistake I read 1 Tbsp vanilla and after adding the second tsp I read properly – too late.
That was the best mistake I could have made though and… it was amazing with strawberry jam!
Sometimes the fails give us a new level of deliciousness!! N x
Super delicious 😋
I substituted gluten free all purpose flour and by mistake, I promise, by mistake I read 1 Tbsp vanilla and after adding the second tsp I read properly – too late.
That was the best mistake I coylf have made though and… it was amazing with strawberry jam!
Ohne Vitamix – das Kaltstellen von 1 Stunde im Kühkschrank dazu geführt, dass die Butter erkaltet. Die Butterklümpchen störten dann natürlich. Ich würde es also auf 10 Minuten kühl stellen begrenzen.
Ansonsten perfekt und super lecker! 😊
Hi Nagi,
Not sure if you will be able to answer my question. When I heat my non-stick pan on med to high heat (say 6 on a 1-9 stove) the batter doesn’t spread out properly. But when I use low heat 3 it takes 5-10 minutes to cook the first side and it doesn’t turn brown on the bottom. Do you have any suggestion? xx
You might need to pick the pan up and swirl it around to spread it! N x
I have kept on trying this recipe but not much luck to make perfect crepes. The consistency seems to be too thick for the batter to swirl around evenly. I just realised 1 cup of flour is about 132g in Australian measurement but you have given 150g. If I use 132g instead of 150g, would that help to make the consistency thinner? xx