Strawberry Nutella Crepe Recipe

Combine dry ingredients

In a medium bowl, whisk together the flour, granulated sugar, and pinch of salt until evenly combined.

Add wet ingredients

Make a well in the center of the dry ingredients and add the eggs, milk, water, melted butter, and vanilla extract (if using). Whisk continuously from the center outward until a smooth, thin batter forms. Scrape down the sides to ensure no lumps remain.

Rest batter

Cover the bowl and let the batter rest at room temperature for 20–30 minutes (or refrigerate up to 24 hours). Resting hydrates the flour and produces more tender crepes. If the batter thickens after resting, thin with 1–2 tablespoons of milk or water to reach a pourable, cream-like consistency.

Prep strawberries

Wash and hull the strawberries. Slice them thinly (about 1/8–1/4 inch). Place sliced strawberries in a bowl, sprinkle with the 2 tablespoons powdered sugar and 1 teaspoon lemon juice, toss gently, and let macerate while crepes rest (about 10–15 minutes) so they release a little juice.

Make whipped cream (optional)

If making whipped cream, chill a mixing bowl and beaters briefly. Pour 1 cup heavy cream and 1 teaspoon granulated sugar into the bowl and whip to soft peaks (about 2–3 minutes with an electric mixer). Keep chilled until assembling.

Heat pan

Place a nonstick skillet or crepe pan over medium heat. Add a small amount (about 1/2 teaspoon) of the unsalted butter and swirl to coat the surface. Wipe excess with a folded paper towel if there’s too much butter; the pan should be lightly coated, not greasy.

Test first crepe

Pour about 1/4 cup of batter into the center of the hot pan (adjust amount based on pan size — for a 9–10 inch pan use 1/4 cup). Immediately tilt and rotate the pan to spread the batter into a thin, even circle. Cook until the edges lift and the underside is lightly golden, about 40–60 seconds.

Flip and finish

Use a spatula to gently flip the crepe and cook the second side for 15–25 seconds until set and lightly golden. Transfer cooked crepe to a warm plate and cover lightly with foil to keep warm. Repeat with remaining batter, adding a little butter between crepes as needed. You should get about 8 crepes from this batter.

Spread Nutella

Warm the Nutella briefly to make spreading easier: microwave jar or portion for 8–10 seconds (or place a spoonful in a small bowl and warm for 5–10 seconds). Place one crepe on a plate and spread about 3/4 tablespoon to 1 tablespoon Nutella evenly over half of the crepe (or across the center), leaving a small border.

Add strawberries and cream

Arrange a layer of macerated strawberry slices over the Nutella. If using whipped cream, add a spoonful on top of the strawberries or on the side. Fold the crepe: fold in half over the filling, then fold again into a triangle (or roll it).

Finish and serve

Dust assembled crepes with powdered sugar. Serve immediately while warm. Optionally garnish with extra strawberries and a drizzle of melted Nutella or chocolate sauce.