Looking for a sweet brunch to make your loved ones (or yourself) feel special? Look no further. These strawberry Nutella crepes may look fancy, but they’re super easy to make. They’re perfect for special occasions like Valentine’s Day, anniversaries, birthdays, or any day! (Let’s be honest, you don’t need an excuse for fun brunch.)
Why I Love This Recipe
Rich chocolate, sweet berries, and whipped cream… is there any better flavor combination? For a sweet breakfast or dessert, it’s my favorite. Nutella crepes are a classic, but strawberries add a light and bright finish to each sweet bite of this crepe recipe.
For a brunch recipe that feels fancy, the ingredient list required is pretty short. That makes this recipe more accessible and affordable than a complicated recipe with lots of fancy ingredients.
Crepes are an important food in French culture! For that reason, I can’t call this a 100% authentic crepe recipe, but it’s my home cook-friendly version. Want to dig in and learn more about the cultural significance and preparation of traditional French crepes? See this informative post about crepes from French Today.
Crepes might seem intimidating, but I promise they’re (almost) like thin pancakes. Once you know how to make basic crepes with confidence, adding toppings is super easy! Just slice your strawberries, spread that Nutella, and shake up that whipped cream.
How to make plain crepes:
Do you feel like you need to boost your crepe-making confidence? I got you, boo. Pull up my 3-Ingredient Crepes recipe and I’ll hold your hand through the whole thing.
How to make strawberry Nutella crepes:
1. Make crepe batter
Add all ingredients to a blender and blend until smooth. You may need to scrape down the sides of the blender and blend again if any clumps of flour remain.
2. Prepare crepes
Heat a medium frying pan over medium heat and add a spray of neutral-flavored oil (or butter).
Ladle ¼ cup of batter into the center of the pan, then tilt the pan in a circle so that the batter spreads in a thin, even layer. Cook until set and lightly golden-colored on the bottom (about 1 minute) then flip and cook the other side for about 1 minute. Remove and stack on a plate. Repeat this step until you’ve used up all of the batter.
3. Top & serve!
This recipe makes enough crepes for a crowd! One serving is about three crepes. I would recommend adding toppings to each individual serving of crepes versus a large serving platter.
Spread a thin layer of Nutella onto the each crepe. (This will amount to about one tablespoon per three crepes or one teaspoon per individual crepe.) Add a layer of sliced strawberries on a quarter of each crepe. Fold each crepe twice until you have a triangle, then layer crepes and top with a few dollops of whipped cream.
- No Nutella? No problem! You could also try a melted chocolate drizzle or plain strawberries and whipped cream. (This also makes the recipe nut-free.)
- Different toppings – Any type of berry would taste great with this. Need more ideas? Check out my 3-ingredient crepe post!
- Vegan – Substitute in non-dairy milk and an egg replacement like JUST Egg in the crepe batter. Use a vegan whipped cream to top your crepes.
- Dairy-free – Substitute in your favorite non-dairy milk and use a dairy-free whipped cream.
- Gluten-free – Use gluten-free flour instead of all-purpose. I wouldn’t recommend other flour alternatives like coconut and almond flour, as they might give your crepes a gritty or chalky texture.
- Eat as leftovers – If you have leftover plain crepes, they can be stored covered and refrigerated for up to four days. (I usually stack extra crepes on a plate, then cover with plastic wrap.) Keep the toppings separate from the crepes to prevent sogginess.
Strawberry Nutella Crepes
- non-stick frying pan
- 2 cups 2% milk
- 4 large eggs
- 1½ cups all-purpose flour
- 1½ cups fresh strawberries sliced
- 3 tbsp Nutella
- 6 tbsp whipped cream
For the Basic Crepes
- Add all ingredients to a blender and blend until smooth. You may need to scrape down the sides of the blender and blend again if any clumps of flour remain.
- Heat a medium frying pan over medium heat and add a spray of neutral-flavored oil.
- Ladle ¼ cup of batter into the center of the pan, then tilt the pan in a circle so that the batter spreads in a thin, even layer. Cook until set and lightly golden-colored on the bottom (about 1 minute) then flip and cook the other side for about 1 minute. Remove and stack on a plate. Repeat this step until you've used up all of the batter.
To Make Strawberry Nutella Crepes
- Spread a thin layer (about 1 tablespoon per 3 crepe serving) of Nutella onto each crepe. Add a layer of strawberries on ¼ of each crepe. Fold each crepe twice until you have a triangle. Layer crepes and top with a few dollops of whipped cream and enjoy!
- 1 serving = approximately 3 crepes
- Leftover crepes can be refrigerated for up to 4 days and reheated as needed.
- Because I used a non-stick pan, the amount of spray oil needed for cooking was very small and not factored into the ingredient list or nutrition facts. If you’d like to add additional oil or butter, just know that the calorie and fat amount will increase slightly.
- Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.