Strawberry Nutella Crepes

Thin and delicate crepes filled with chocolate hazelnut Nutella and fresh strawberries (185 calories or 7 WW points).

Before making crepes for the first time, I was intimidated. I assumed they’d be fussy in the way that a lot of French pastry can be or that flipping something so delicate would require more skill than I had. But no, basic French crepes are surprisingly easy (and sturdier than they look). The ingredients are simple and the recipe is straightforward. Here’s everything you need to know to make crepes at home:

Crepes are essentially delicate, ultra-thin pancakes with a mildly eggy, almost custardy taste and texture. They’re made with flour, salt, whole milk, vanilla, eggs, and butter. The batter is exceptionally wet and thin, which allows it to spread into a paper-thin pancake in your skillet. You can fill them with any number of things—jam, fresh fruit, chocolate, caramel…but I’m particularly fond of crepes with strawberries and nutella.

Tips for Making Crepes:

These strawberry nutella crepes are best eaten fresh, so plan to eat them within an hour or two of making them.

And speaking of eating them immediately, this is especially important if you choose to dust your strawberry nutella crepes with powdered sugar since the sugar brings out some moisture in the crepe and will make them soggy if you let it sit.

As you cook your crepes, pile them one on top of another on a metal cooling rack. Don’t worry, they won’t stick together.

To reheat your crepes, stack them on a plate and place another plate face-down on top of them. Microwave for 40 or so seconds, just until the crepes are warm to the touch.

 

Strawberry Nutella Crepes

Thin and delicate crepes filled with chocolate hazelnut Nutella and fresh strawberries.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Desserts
Cuisine: American
Keyword: crepes recipe, nutella crepes, strawberry nutella crepes
Servings: 10 crepes
Calories: 185kcal

Ingredients

  • 1 teaspoon vegetable oil
  • 1 c all-purpose flour 5 ounces
  • .25 tsp ¼ teaspoon salt
  • 1.5 c whole milk
  • .5 tsp vanilla extract
  • 3 large eggs
  • 2 tbsp unsalted butter melted and cooled
  • 4 tbsp Nutella chocolate hazelnut spread
  • 1 pint fresh strawberries sliced

Instructions

  • In a large (12 inches) nonstick skillet, heat the vegetable oil over low heat for 10 minutes.
  • Meanwhile, in a large bowl, whisk the flour and salt.
  • In a separate bowl, whisk the milk and eggs. Add half of the milk mixture to the flour mixture, whisking until combined. Add the butter and whisk until blended. Add the remaining milk mixture and whisk until smooth.
  • Using a paper towel, lightly wipe out the skillet while leaving a very thin coating behind. Raise the heat to medium. Test to see if the pan is hot enough by spooning a teaspoon of crepe batter into the center of the skillet. If it’s light golden brown on the bottom after 20 seconds, the skillet is ready. If not, let the skillet heat for another 2 minutes.
  • Once hot enough, pour ¼ cup of batter into the skillet, tilting and shaking it gently to allow the batter to coat the whole bottom of the skillet. Let it cook, without touching it, until the surface appears dry and you can see the crepe browning around the edges, about 30 seconds. Using a rubber spatula, loosen the crepe from the side of the skillet, gently slide it under the crepe (continuing to gently loosen), and flip the crepe. Cook until the underside has golden brown spots all over, about 20 to 30 more seconds. Transfer the crepe to a wire cooling rack, flipping it over so that the spotted side is facing upward. Return the skillet to the stove and let it heat up for a few seconds before cooking the remaining crepes. Stack them one on top of another on the wire rack as you go.
  • Spread 2 teaspoons of Nutella over one half of each crepe and top with sliced strawberries. Fold the crepe in half, covering the nutella and strawberries, and then fold again (into quarters). Serve immediately.

Notes

1 Crepe with Nutella and Strawberries: 7 WW Freestyle points
1 Crepe (without fillings): 3 WW Freestyle points
110 calories, 5g total fat, 3g saturated fat, 66mg chlesterol, 40mg sodium, 11g carbs, 0g fiber, 2g sugars, 4g protein
Recipe Notes:
These strawberry nutella crepes are best eaten fresh, so plan to eat them within an hour or two of making them.
And speaking of eating them immediately, this is especially important if you choose to dust your strawberry nutella crepes with powdered sugar since the sugar brings out some moisture in the crepe and will make them soggy if you let it sit.
As you cook your crepes, pile them one on top of another on a metal cooling rack. Don’t worry, they won’t stick together.
To reheat your crepes, stack them on a plate and place another plate face-down on top of them. Microwave for 40 or so seconds, just until the crepes are warm to the touch.
Recipe adapted from Cook's Illustrated

Nutrition

Serving: 1crepe | Calories: 185kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 45mg | Fiber: 1g | Sugar: 11g
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8 thoughts on “Strawberry Nutella Crepes

  1. Cassandra

    Oh Andie, I adore you and your recipes, but you couldn’t choose something other than Nutella? I’m hardly an eco-warrior myself, but giving up products that rely so heavily on palm oil and which thereby contribute significantly to deforestation and the slow but steady destruction of the planet isn’t a great hardship. You are such a creative chef, surely you could have dreamt up an alternative. I confess I am disappointed that you’re not more aware of this issue.

    Reply
  2. Jane

    This sounds wonderful. I’ll be making it. Give her a break Cassandra. She has a baby and has achieved many things.

    Reply
  3. Sondra

    What a yummy recipe. Nice for a Mother’s Day treat. Hey Cassandra why don’t YOU think of something that is less destruction and offer it up as a suggestion. hmmmm?

    Reply
  4. Anne F.

    Looks delicious! I’m sure whomever can replace the Nutella with whatever they please for whatever reason. Hug that sweet boy! Know you are enjoying him immensely.

    Reply
  5. Pingback: What I Love This Week - Andie Mitchell

  6. Tha

    That is a beautiful dish and it looks delicious. Thank you for sharing the recipe and I am looking forward to your future recipes!

    Reply

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