Easy Nutella Strawberry Crepes

The first bite of a warm, paper-thin crepe folded around sweet Nutella and juicy strawberries is pure magic — silky, rich, and impossibly elegant. These delicate French treats look like they belong in a Parisian café, but they come together in your own kitchen with just a handful of pantry staples and a quick flip of the wrist. Whether you’re planning a romantic breakfast in bed or a leisurely Sunday brunch, this recipe transforms simple ingredients into something truly special.

Why You’ll Love This Recipe

• Ready in just 30 minutes from mixing bowl to table, making restaurant-quality breakfast achievable on any morning
• Requires only 6 basic ingredients you probably already have — no specialty flours or hard-to-find items
• The batter rests while you prep toppings, streamlining your morning routine perfectly
• Makes 8 crepes, ideal for feeding a crowd or meal-prepping grab-and-go breakfasts for the week
• Endlessly adaptable to whatever fruit is in season or toppings you’re craving

Pro Tips

• Let the batter rest for 15-20 minutes after mixing — this allows the flour to fully hydrate and creates those signature lacy edges and tender texture
• Use a proper crepe pan or non-stick skillet around 8-10 inches wide, and keep the heat at medium — too hot and the crepes brown before setting, too cool and they’ll stick
• Pour just 1/4 cup batter per crepe and immediately swirl the pan in a circular motion to spread it thin and even before the batter sets
• Spread Nutella on the crepe while it’s still warm in the pan during the last 15 seconds of cooking — the residual heat softens the chocolate perfectly for easy folding

Easy Nutella Strawberry Crepes

Fold into pure breakfast bliss! Paper-thin crepes wrapped around warm Nutella and fresh strawberries — ready in 30 minutes with pantry staples. The elegant brunch recipe that looks fancy but couldn’t be easier. Save for weekend mornings! 🍓

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 1 cup all-purpose flour sifted
• 2 large eggs room temperature
• 1/2 cup whole milk
• 1/2 cup water
• 2 tablespoons unsalted butter melted and slightly cooled
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine sea salt
• 1 cup Nutella slightly warmed
• 2 cups fresh strawberries hulled and sliced
• Powdered sugar for dusting

Method

 

1. Combine the flour, eggs, milk, water, melted butter, sugar, and salt in a blender. Blend on medium speed for 30 seconds until completely smooth with no lumps visible. Transfer to a bowl, cover, and let rest at room temperature for 15-20 minutes.
2. Heat an 8 to 10-inch non-stick skillet or crepe pan over medium heat. Lightly brush with butter or spray with cooking spray.
3. Pour 1/4 cup of batter into the center of the hot pan, then immediately lift the pan off the heat and swirl in a circular motion to spread the batter into a thin, even circle covering the bottom.
4. Cook for 45-60 seconds until the edges begin to lift and the bottom is lightly golden. Use a thin spatula to gently flip the crepe and cook for another 20-30 seconds on the second side.
5. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking crepes between sheets of parchment paper to prevent sticking. Re-grease the pan lightly between every 2-3 crepes.
6. To assemble, spread 2 tablespoons of Nutella over half of each warm crepe, leaving a small border around the edges. Arrange sliced strawberries over the Nutella.
7. Fold the crepe in half over the filling, then fold in half again to create a triangle, or simply roll it into a log shape.
8. Dust with powdered sugar and serve immediately while still warm, with extra strawberries on the side if desired.

Frequently Asked Questions

Can I make the batter ahead of time?

Absolutely. The batter keeps beautifully in the refrigerator for up to 2 days in an airtight container. Give it a gentle stir before using, as some separation is normal. This actually improves the texture since the flour has more time to hydrate.

What if my first crepe doesn’t turn out perfectly?

The first crepe is almost always a test run to get your pan temperature right. If it tears or sticks, adjust your heat and make sure the pan is properly greased. By the second or third crepe, you’ll find your rhythm.

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them thoroughly first. Frozen berries release excess moisture that can make your crepes soggy. Pat them dry with paper towels before slicing and using as filling.

How do I get my crepes perfectly thin?

The key is using just enough batter to barely coat the pan bottom — about 1/4 cup — and swirling immediately. Lift the pan off the heat as you pour, tilt it in a circular motion, and let gravity help spread the batter before it sets.

Storage & Serving

Store cooked crepes between layers of parchment paper in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently in a dry skillet over low heat for 30 seconds per side. Serve these beauties folded into triangles or rolled into logs, dusted with powdered sugar and a drizzle of extra Nutella. They’re stunning alongside fresh whipped cream, a scatter of sliced almonds, or a simple espresso for an authentic French café experience.

These crepes prove that the most impressive breakfasts don’t require culinary school training — just a little patience and quality ingredients working together beautifully.