Strawberry Delight Recipe
Fresh Strawberry, Nutella, Whipped cream
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Ingredients
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Crepe Batter
Filling & Topping
Method
Crepe Batter
- 1
Combine dry ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp granulated sugar, and a pinch of salt until evenly combined.
- 2
Add wet ingredients
In a separate bowl or large measuring cup, whisk 2 large eggs, 1 cup milk, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
- 3
Make a smooth batter
Gradually pour the wet mixture into the dry ingredients while whisking to avoid lumps. Continue whisking until the batter is smooth. The batter should be thin and pourable. If it seems too thick, add up to 2 tbsp milk.
- 4
Rest the batter
Cover the bowl and let the batter rest at room temperature for 20–30 minutes. Resting hydrates the flour and helps produce tender crepes.
Filling & Topping Prep
- 5
Prepare strawberries
While the batter rests, wash and hull the strawberries. Reserve about 6 whole small berries for garnish if desired. Slice the remaining strawberries into thin slices or small pieces (about 1/8–1/4 inch thick). Toss the sliced strawberries gently—if you like them slightly saucy, sprinkle 1 tsp powdered sugar over them and let sit for 5–10 minutes to macerate; otherwise leave plain.
- 6
Make whipped cream
Chill a medium mixing bowl and whisk or beaters in the fridge for 5–10 minutes if possible. Pour 1 cup heavy whipping cream into the bowl along with 2 tbsp powdered sugar and 1 tsp vanilla extract. Whip by hand or with an electric mixer on medium-high speed until soft to medium peaks form (about 2–3 minutes). Do not overwhip. Transfer whipped cream to a piping bag or a bowl and refrigerate until ready to assemble.
Cooking & Assembly
- 7
Heat the pan
Place a 8–10 inch nonstick skillet or crepe pan over medium heat. Add 1/2 tsp unsalted butter and swirl to coat the surface. Keep additional butter nearby to re-grease between crepes.
- 8
Cook crepes
Stir the rested batter gently. Pour about 1/4 cup batter into the center of the heated pan, immediately tilt and swirl the pan to spread the batter into a thin, even circle (about 7–8 inches). Cook until the edges lift and the underside is lightly golden, about 1–1.5 minutes. Use a thin spatula to flip the crepe and cook the second side for 20–30 seconds. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining batter (should make about 6 crepes), adding a little butter to the pan as needed.
- 9
Fill crepes
Warm Nutella slightly to make it spreadable: microwave 6 tbsp in a small bowl for 10–12 seconds, stirring to smooth (do not overheat). Lay one crepe flat on a plate. Spread about 1 tbsp Nutella evenly over one half of the crepe, leaving a small border. Top the Nutella with a few tablespoons of sliced strawberries. Spoon or pipe about 2 tbsp whipped cream over the strawberries. Fold the crepe in half, then fold once more into a triangle (or roll, if preferred).
- 10
Plate and garnish
Place the filled crepe on a serving plate. Finish with a dollop of whipped cream, 2–3 sliced or whole strawberries, and a light dusting of 1 tsp confectioners' sugar if desired. Repeat to assemble remaining crepes.
- 11
Serve
Serve immediately while crepes are warm. Leftover crepes (unfilled) can be wrapped and refrigerated up to 2 days; whipped cream should be used the same day.