Pin My roommate texted me at 7 AM on Valentine's Day asking if I could make something special for our friend group brunch—something that felt fancy but wouldn't stress me out. I'd only made crêpes once before, years ago, and honestly half of them turned into sad pancakes. But there's something about strawberries and Nutella together that felt impossible to mess up, so I said yes. What I didn't expect was how meditative the whole process would become, standing in a quiet kitchen watching thin batter transform into delicate golden circles while everyone else slept.
I remember my friend Maya's face when she saw the plated crêpes—not just the food, but how they looked on the table with powdered sugar catching the light and whipped cream melting into the folds. She took a photo before eating, which she never does. Somehow, these thin little circles became the moment everyone slowed down and actually tasted their breakfast instead of scrolling through their phones, and that felt like the real win.
Ingredients
- All-purpose flour: This is your base, and using it cold straight from your pantry helps the batter come together smoothly without overdeveloping gluten and making the crêpes tough.
- Eggs: They bind everything together and give structure, but room temperature eggs whisk more easily than cold ones straight from the fridge.
- Whole milk: Creates that tender, delicate texture; if you only have low-fat, the crêpes won't be quite as silky.
- Unsalted butter, melted: Adds richness and helps them brown beautifully; the key is letting it cool slightly before mixing so it doesn't scramble the eggs.
- Granulated sugar: Just a tablespoon keeps things lightly sweet without competing with the Nutella filling.
- Vanilla extract: A small touch that you won't taste directly but somehow makes everything feel more polished.
- Salt: This tiny amount wakes up all the other flavors and prevents the whole thing from tasting flat.
- Nutella: The heart of your filling—spread it while the crêpes are still warm so it softens into every fold.
- Fresh strawberries: Slice them close to serving time so they stay bright and juicy rather than weeping liquid onto your plate.
Instructions
- Mix the dry ingredients:
- Whisk together flour, sugar, and salt in a large bowl, breaking up any flour clumps with the back of your whisk so everything combines evenly.
- Combine the wet mixture:
- In a separate bowl, whisk eggs until they're pale and slightly frothy, then add milk, melted butter, and vanilla extract and stir until completely combined.
- Bring it together gently:
- Gradually pour the wet ingredients into the dry, whisking as you go and stopping the moment you see no more lumps—overmixing makes tough crêpes, so resist the urge to whisk it to death.
- Let it rest:
- Cover the bowl and let the batter sit for 10 to 15 minutes; this gives the flour time to fully hydrate and helps the crêpes cook more evenly.
- Heat your pan:
- Set a nonstick skillet or crêpe pan over medium heat and let it warm for a minute, then lightly brush with butter—the pan should sizzle slightly when a drop of water hits it.
- Pour and swirl:
- Pour about a quarter cup of batter into the center of the pan and immediately tilt and swirl it to coat the bottom in a thin, even layer; this happens in seconds, so move quickly and don't overthink it.
- Cook the first side:
- Let it cook for 1 to 2 minutes until the bottom is golden and the edges start to lift away from the pan—you'll see the edges dry out slightly, which is your signal it's time to flip.
- Flip with confidence:
- Slide a spatula under the crêpe in one smooth motion and flip it over, then cook the second side for just 30 to 60 seconds until it's lightly spotted but still tender.
- Stack and cool:
- Transfer each finished crêpe to a plate, and if you want to stack them, place a small piece of parchment paper between each one so they don't stick together as they cool.
- Assemble your crêpes:
- Lay a finished crêpe on your work surface, spread about a tablespoon of Nutella across the center, scatter a handful of fresh strawberry slices over the top, and fold or roll it into whichever shape appeals to you in that moment.
- Plate and serve:
- Dust generously with powdered sugar, add a dollop of whipped cream to the side, and scatter a few extra strawberries around for color and because why not.
Pin What stuck with me most wasn't actually the eating part—it was the cooking part, standing there listening to the soft sizzle of each crêpe hitting the pan, knowing I was creating something with my hands that people were going to enjoy. There's something grounding about repeating a simple motion eight times in a row, learning what the pan feels like under your fingers, trusting the process a little more with each flip.
The Secret to Perfect Crêpes
People always ask me if crêpes are difficult, and honestly, the hardest part isn't the technique—it's accepting that your first couple won't be restaurant-perfect and that's completely fine. The real secret is letting the batter rest, keeping your pan at the right temperature, and moving with intention rather than hesitation. My fourth or fifth crêpe always looks better than my first because my hands have finally figured out the swirling motion, and that's exactly how it's supposed to go.
Timing and Make-Ahead Magic
You can actually make these crêpes hours ahead of time, stack them with parchment between each one, and store them in the fridge—just bring them to room temperature before assembling so the Nutella spreads without tearing them. I've learned that doing the crêpes the morning of takes maybe 30 minutes from start to finish, which is a nice gift to give your future self when you're already managing three other brunch dishes. The filling and assembly happen last, keeping everything as fresh as possible.
Ways to Make This Your Own
The base crêpe recipe is honestly a blank canvas, which is why I love it so much—once you nail this version, you can play with endless combinations. The strawberry and Nutella pairing works beautifully, but I've also made these with raspberries and dark chocolate, or banana and peanut butter, or even a savory version with ham and cheese when the mood struck. What matters is that you've got a reliable crêpe technique under your belt, and everything else is just variations on the theme.
- Try adding a splash of Grand Marnier or another orange liqueur to the batter for a grown-up version that pairs perfectly with coffee.
- Substitute the Nutella with almond butter, peanut butter, or even Biscoff spread for totally different flavor directions.
- Layer in other fruits alongside the strawberries—raspberries, blueberries, or thinly sliced peaches all work beautifully with chocolate-hazelnut.
Pin These crêpes aren't just breakfast—they're an excuse to slow down and share something delicate and special with the people around you. Make them once for yourself to get comfortable, then make them again for someone else and watch their face light up.
Recipe Q&A
- → What makes crêpes tender and delicate?
A batter combining milk, eggs, and melted butter creates a smooth, thin consistency that cooks quickly to a tender, golden texture.
- → How can I prevent crêpes from sticking to the pan?
Using a nonstick skillet and lightly brushing it with melted butter before cooking each crêpe helps prevent sticking and promotes even browning.
- → Can I substitute Nutella with other spreads?
Yes, almond or peanut butter can offer a nutty alternative complementing fresh strawberries perfectly.
- → What is the ideal serving suggestion for these crêpes?
Filling the crêpes with chocolate-hazelnut spread and fresh strawberries, dusting with powdered sugar, and pairing with whipped cream provides a delightful presentation and taste.
- → How long should the batter rest before cooking?
Allow the batter to rest for 10 to 15 minutes to ensure smoothness and improved texture during cooking.
- → Are these crêpes suitable for vegetarian diets?
Yes, they contain no meat and use vegetarian-friendly ingredients like eggs, milk, and flour.
