Galentines Brunch Strawberry Crêpes (Print)

Golden crêpes filled with Nutella and fresh strawberries for a delightful brunch treat.

# Ingredients:

→ Crêpes

01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups whole milk
04 - 2 tablespoons unsalted butter, melted
05 - 1 tablespoon granulated sugar
06 - 1/2 teaspoon vanilla extract
07 - 1/4 teaspoon salt

→ Filling

08 - 1/2 cup chocolate-hazelnut spread
09 - 2 cups fresh strawberries, hulled and sliced

→ Serving

10 - Powdered sugar for dusting
11 - Whipped cream
12 - Additional fresh strawberries

# Instructions:

01 - In a mixing bowl, whisk together flour, sugar, and salt until evenly blended.
02 - In a separate bowl, whisk the eggs, then add milk, melted butter, and vanilla extract until combined.
03 - Gradually add the wet ingredients to the dry mixture, whisking continuously until smooth and free of lumps. Allow batter to rest for 10 to 15 minutes at room temperature.
04 - Heat a nonstick skillet measuring 8 to 10 inches over medium heat and lightly brush with butter.
05 - Pour approximately 1/4 cup of batter into the center of the pan and immediately swirl to create a thin, even coating across the bottom. Cook for 1 to 2 minutes until the edges begin to lift and the bottom develops a golden color.
06 - Flip the crêpe carefully using a spatula and cook the opposite side for 30 to 60 seconds. Transfer to a plate and repeat with remaining batter, stacking finished crêpes with parchment paper between each layer.
07 - Spread 1 tablespoon of chocolate-hazelnut spread onto each crêpe, distribute a layer of sliced strawberries, and fold or roll into desired shape.
08 - Dust assembled crêpes with powdered sugar and serve immediately with whipped cream and additional fresh strawberries if desired.

# Pro Tips:

01 -
  • Crêpes look intimidating but they're honestly more forgiving than they seem once you get the pan temperature right.
  • That moment when you nail the flip and the crêpe lands perfectly—it feels like a small kitchen victory every single time.
  • Fresh strawberries and Nutella is the combination that just works, no overthinking required.
02 -
  • The batter consistency is crucial—it should be thin and pourable like cream, not thick like pancake batter, or your crêpes will be too dense and won't cook through properly.
  • Don't panic if your first crêpe looks wonky or tears; use it as your practice round and throw it away guilt-free, because the pan temperature is still finding its rhythm.
03 -
  • Room temperature batter and a properly warmed pan will save you more headaches than any other single thing in this recipe.
  • If your Nutella is too thick to spread easily, warm the jar for 20 seconds in hot water or microwave the crêpe itself for 10 seconds before spreading.
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