Nutella and strawberry crepes are one of those recipes that feel elegant while being surprisingly simple to make at home. The thin and delicate crepes create the perfect base for the rich chocolate hazelnut spread and juicy strawberries. Every bite combines buttery flavor, creamy sweetness, and fresh fruit for a dessert or breakfast that feels special without requiring complicated techniques.
The beauty of this recipe is how versatile it is. These crepes work beautifully for weekend brunches, special breakfasts, dessert platters, or even a quick sweet snack. The batter comes together with pantry staples, and once you learn the technique for swirling the batter in the pan, the process becomes easy and enjoyable.
The texture is what makes crepes different from pancakes. Crepes are thinner, softer, and more delicate. Instead of being fluffy, they are light and flexible, making them ideal for folding around sweet fillings like Nutella and strawberries.
Ingredients
For the Crepe Batter
- 1 cup all purpose flour
- 1 Tbsp granulated sugar
- ¼ tsp salt
- 2 eggs
- 2 Tbsp melted butter
- 1 cup whole milk
For the Filling and Toppings
- 1 cup Nutella
- 1 cup sliced strawberries
- Non stick cooking spray
- Whipped topping, optional
- Powdered sugar, optional
Essential Equipment Guide
- Mixing bowl
- Whisk
- Non stick skillet or crepe pan
- Ladle or measuring cup
- Rubber spatula
- Offset spatula or spoon for spreading Nutella
- Cutting board
- Knife for slicing strawberries
- Serving plate
Prep, Cook Time and Servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 4 to 6 servings
Step 1: Prepare the Crepe Batter
The first step is creating a smooth crepe batter. In a large mixing bowl, combine the flour, granulated sugar, and salt. Whisk the dry ingredients together so everything is evenly distributed.
In a separate bowl, whisk together the eggs, whole milk, and melted butter until smooth. Slowly pour the wet ingredients into the dry ingredients while whisking continuously. Continue whisking until the batter becomes silky and lump free.
The batter should be thinner than pancake batter. A thinner consistency helps create those delicate restaurant style crepes. If the batter seems too thick, you can add a splash of milk to loosen it slightly.
One important detail when making crepes is avoiding overmixing. You want the batter smooth, but mixing too aggressively can develop too much gluten and create chewy crepes instead of tender ones.
Once mixed, allow the batter to rest for at least 10 to 15 minutes. Resting helps relax the gluten and gives the flour time to fully absorb the liquid, resulting in softer crepes with a smoother texture.
Step 2: Prepare the Strawberries and Filling
While the batter rests, prepare the strawberries. Wash them thoroughly, remove the stems, and slice them into thin pieces. Thin slices distribute more evenly inside the crepes and make folding easier.
Place the sliced strawberries in a bowl and set them aside. If your strawberries are not very sweet, you can lightly sprinkle them with a little sugar and let them sit for a few minutes. This draws out some natural juices and enhances the flavor.
Next, prepare the Nutella. If the Nutella feels too firm, warm it slightly for a few seconds in the microwave. A softer consistency makes spreading much easier and prevents tearing the delicate crepes.
Having all your filling ingredients prepared before cooking the crepes makes assembly faster and more organized.
Step 3: Heat and Prepare the Pan
A non stick skillet or crepe pan is essential for successful crepes. Place the pan over medium heat and allow it to warm up fully before adding any batter.
Lightly coat the surface with non stick cooking spray. You only need a thin layer because too much grease can prevent the batter from spreading evenly.
The pan temperature is extremely important. If the pan is too hot, the batter cooks before it has time to spread into a thin circle. If the pan is too cool, the crepes may become pale and rubbery instead of lightly golden.
A properly heated pan should gently sizzle when the batter touches it.
Step 4: Cook the Crepes
Once the pan is heated, pour a small amount of batter into the center of the pan. Immediately lift and swirl the pan in a circular motion so the batter spreads into a thin, even layer.
This step may take a little practice, but after the first couple of crepes, the motion becomes much easier. Thin crepes cook quickly and develop the best texture.
Allow the crepe to cook for about 1 minute, or until the edges begin to lightly lift from the pan and the surface no longer looks wet.
Use a rubber spatula to gently loosen the edges before carefully flipping the crepe. Cook the second side for another 20 to 30 seconds.
The finished crepe should have light golden spots while remaining soft and flexible.
Transfer the cooked crepe to a plate and repeat the process with the remaining batter. Lightly spray the pan again as needed between batches.
Stacking the finished crepes on top of each other helps keep them warm and prevents them from drying out.
Step 5: Fill the Crepes
Once all the crepes are cooked, begin assembling them. Lay one crepe flat on a clean surface or plate.
Spread a generous layer of Nutella over one side of the crepe using a spoon or offset spatula. Leave a small border around the edges so the filling does not spill out when folded.
Top the Nutella with sliced strawberries, spreading them evenly across the surface.
You can fold the crepe in half and then again into quarters for a classic presentation, or simply roll it up like a wrap.
Repeat with the remaining crepes until all are filled.
Step 6: Add Toppings and Serve
Transfer the filled crepes to serving plates. Dust the tops lightly with powdered sugar for an elegant finish.
If desired, add whipped topping for extra richness and a beautiful presentation. A few extra sliced strawberries on the side also make the dish look more vibrant and fresh.
These crepes are best served immediately while still slightly warm. The warmth softens the Nutella perfectly and enhances the flavor of the strawberries.
Tips for Making the Best Crepes
- Letting the batter rest makes a noticeable difference in texture because it allows the flour to hydrate fully and creates softer crepes.
- A non stick pan is one of the most important tools for this recipe because delicate crepes can easily tear if the surface sticks.
- Use medium heat rather than high heat. Cooking slowly gives the crepes time to develop an even golden color without becoming crisp.
- The first crepe is often considered the test crepe. It helps you adjust the pan temperature and batter amount before cooking the rest.
- Swirling the pan immediately after pouring the batter is important because the batter begins setting quickly once it touches the hot surface.
- Keep finished crepes covered lightly with foil or a clean towel to prevent them from drying out while the remaining batter cooks.
- Warming the Nutella slightly makes it much easier to spread evenly across the crepes without tearing them.
- Fresh strawberries work best because they provide brightness and balance to the rich chocolate hazelnut filling.
- Crepes can be made ahead of time and stored in the refrigerator with parchment paper between each layer to prevent sticking.
- If reheating leftover crepes, warm them gently in a skillet rather than the microwave to maintain their soft texture.
Pairings
- Fresh orange juice
- Hot coffee or cappuccino
- Vanilla iced coffee
- Fresh fruit salad
- Hot chocolate
- Strawberry milkshake
- Greek yogurt with honey
Variations
- Add sliced bananas along with the strawberries
- Use raspberries or blueberries instead of strawberries
- Add chopped toasted hazelnuts for crunch
- Drizzle melted chocolate over the top
- Use cream cheese along with Nutella for a cheesecake style filling
- Add a scoop of vanilla ice cream for dessert crepes
- Sprinkle mini chocolate chips inside the filling
These Nutella and strawberry filled crepes are the perfect balance of elegance and comfort. The delicate homemade crepes combined with creamy chocolate hazelnut spread and fresh strawberries create a dish that feels both indulgent and light. Whether served for brunch, breakfast, or dessert, this recipe delivers beautiful presentation and incredible flavor every single time.
Print
Nutella and Strawberry Filled Crepes Recipe: The Sweet Café-Style Breakfast You’ll Crave Daily
Nutella and strawberry crepes are one of those recipes that feel elegant while being surprisingly simple to make at home. The thin and delicate crepes create the perfect base for the rich chocolate hazelnut spread and juicy strawberries. Every bite combines buttery flavor, creamy sweetness, and fresh fruit for a dessert or breakfast that feels special without requiring complicated techniques.
- Total Time: 35 Mins
- Yield: 4-6 servings
Ingredients
For the Crepe Batter
- 1 cup all purpose flour
- 1 Tbsp granulated sugar
- ¼ tsp salt
- 2 eggs
- 2 Tbsp melted butter
- 1 cup whole milk
For the Filling and Toppings
- 1 cup Nutella
- 1 cup sliced strawberries
- Non stick cooking spray
- Whipped topping, optional
- Powdered sugar, optional
Instructions
The first step is creating a smooth crepe batter. In a large mixing bowl, combine the flour, granulated sugar, and salt. Whisk the dry ingredients together so everything is evenly distributed.
In a separate bowl, whisk together the eggs, whole milk, and melted butter until smooth. Slowly pour the wet ingredients into the dry ingredients while whisking continuously. Continue whisking until the batter becomes silky and lump free.
The batter should be thinner than pancake batter. A thinner consistency helps create those delicate restaurant style crepes. If the batter seems too thick, you can add a splash of milk to loosen it slightly.
One important detail when making crepes is avoiding overmixing. You want the batter smooth, but mixing too aggressively can develop too much gluten and create chewy crepes instead of tender ones.
Once mixed, allow the batter to rest for at least 10 to 15 minutes. Resting helps relax the gluten and gives the flour time to fully absorb the liquid, resulting in softer crepes with a smoother texture.
Step 2: Prepare the Strawberries and FillingWhile the batter rests, prepare the strawberries. Wash them thoroughly, remove the stems, and slice them into thin pieces. Thin slices distribute more evenly inside the crepes and make folding easier.
Place the sliced strawberries in a bowl and set them aside. If your strawberries are not very sweet, you can lightly sprinkle them with a little sugar and let them sit for a few minutes. This draws out some natural juices and enhances the flavor.
Next, prepare the Nutella. If the Nutella feels too firm, warm it slightly for a few seconds in the microwave. A softer consistency makes spreading much easier and prevents tearing the delicate crepes.
Having all your filling ingredients prepared before cooking the crepes makes assembly faster and more organized.
Step 3: Heat and Prepare the PanA non stick skillet or crepe pan is essential for successful crepes. Place the pan over medium heat and allow it to warm up fully before adding any batter.
Lightly coat the surface with non stick cooking spray. You only need a thin layer because too much grease can prevent the batter from spreading evenly.
The pan temperature is extremely important. If the pan is too hot, the batter cooks before it has time to spread into a thin circle. If the pan is too cool, the crepes may become pale and rubbery instead of lightly golden.
A properly heated pan should gently sizzle when the batter touches it.
Step 4: Cook the CrepesOnce the pan is heated, pour a small amount of batter into the center of the pan. Immediately lift and swirl the pan in a circular motion so the batter spreads into a thin, even layer.
This step may take a little practice, but after the first couple of crepes, the motion becomes much easier. Thin crepes cook quickly and develop the best texture.
Allow the crepe to cook for about 1 minute, or until the edges begin to lightly lift from the pan and the surface no longer looks wet.
Use a rubber spatula to gently loosen the edges before carefully flipping the crepe. Cook the second side for another 20 to 30 seconds.
The finished crepe should have light golden spots while remaining soft and flexible.
Transfer the cooked crepe to a plate and repeat the process with the remaining batter. Lightly spray the pan again as needed between batches.
Stacking the finished crepes on top of each other helps keep them warm and prevents them from drying out.
Step 5: Fill the CrepesOnce all the crepes are cooked, begin assembling them. Lay one crepe flat on a clean surface or plate.
Spread a generous layer of Nutella over one side of the crepe using a spoon or offset spatula. Leave a small border around the edges so the filling does not spill out when folded.
Top the Nutella with sliced strawberries, spreading them evenly across the surface.
You can fold the crepe in half and then again into quarters for a classic presentation, or simply roll it up like a wrap.
Repeat with the remaining crepes until all are filled.
Step 6: Add Toppings and ServeTransfer the filled crepes to serving plates. Dust the tops lightly with powdered sugar for an elegant finish.
If desired, add whipped topping for extra richness and a beautiful presentation. A few extra sliced strawberries on the side also make the dish look more vibrant and fresh.
These crepes are best served immediately while still slightly warm. The warmth softens the Nutella perfectly and enhances the flavor of the strawberries.
- Prep Time: 15 Mins
- Cook Time: 20 Mins
