Nutella Stuffed Crepes Recipe Easy Homemade Dessert with Strawberries

Let me tell you, the moment that rich, warm aroma of chocolate hazelnut goodness filled my kitchen, I knew I was onto something seriously delicious. The first time I made these decadent Nutella stuffed crepes with strawberries, I was instantly hooked—honestly, it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember being knee-high to a grasshopper watching my grandma whip up crepes for Sunday brunch, but it wasn’t until years ago, on a rainy weekend, that I stumbled upon this Nutella-stuffed twist that changed the game for me.

My family couldn’t stop sneaking the crepes off the plate while they were still warm (and I can’t really blame them). You know what makes these crepes stand out? The perfect balance of silky Nutella melting inside thin, tender crepes paired with the fresh, juicy burst of strawberries. It’s dangerously easy to make and provides pure, nostalgic comfort.

These crepes are perfect for lazy weekend breakfasts, sweet treats for your kids, or to brighten up your Pinterest cookie board with something utterly swoon-worthy. After testing this recipe a handful of times—in the name of research, of course—it’s become a staple for family gatherings and gifting. Honestly, this recipe feels like a warm hug, and you’re going to want to bookmark it for every special occasion.

Why You’ll Love This Recipe

Having made these Nutella stuffed crepes with strawberries more times than I can count, I can say with confidence they’re a winner every time. Here’s why this recipe stands apart and why you’ll love making it as much as eating it:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy mornings or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed—most are pantry staples you already have on hand.
• Perfect for Any Occasion: Whether it’s brunch, a cozy dinner, or a holiday morning, these crepes fit right in.
• Crowd-Pleaser: Kids and adults alike rave about the combination of creamy Nutella and fresh strawberries.
• Unbelievably Delicious: The soft, thin crepe texture combined with luscious Nutella and a hint of fresh fruit is comfort food at its finest.

What really sets this recipe apart is the technique of spreading a thin layer of Nutella inside each crepe so it melts just enough without becoming messy. Plus, tossing in fresh strawberries brings a bright, juicy contrast that keeps it feeling light and fresh. It’s not just a recipe—it’s that moment you close your eyes after the first bite, savoring something that feels indulgent but not over the top.

Whether you’re impressing guests or treating yourself, these crepes bring a little magic to your table without any fuss.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to deliver bold flavor and a satisfying texture without any fuss. Most are easy to find year-round, and you can swap a few to suit your pantry or dietary needs.

• For the crepe batter:
  • 1 cup (125g) all-purpose flour (you can use gluten-free flour if needed)
  • 2 large eggs, room temperature
  • 1 1/4 cups (300ml) whole milk (or dairy-free milk like almond or oat milk)
  • 2 tablespoons (30g) unsalted butter, melted (plus extra for cooking)
  • 1 tablespoon granulated sugar (adds a touch of sweetness)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (for warmth and aroma)
• For the filling:
  • 1 cup (280g) Nutella or your favorite chocolate hazelnut spread
  • 1 1/2 cups (225g) fresh strawberries, hulled and sliced (adds that vibrant, juicy pop)
• Optional toppings:
  • Powdered sugar for dusting
  • Whipped cream or vanilla ice cream (because, why not?)

I tend to go for a trusted brand of Nutella for the best creamy texture and rich flavor—nothing beats the original. When picking strawberries, look for firm, bright red berries for the freshest taste. If strawberries aren’t in season, frozen (thawed) or raspberries work beautifully too!

Equipment Needed

• Non-stick skillet or crepe pan (about 8-10 inches / 20-25 cm diameter) – A good non-stick surface is key to flipping those delicate crepes without tearing.
• Mixing bowl and whisk – I like using a balloon whisk for a smooth batter free of lumps.
• Measuring cups and spoons – Precision helps keep crepes thin and tender.
• Spatula – A thin, flexible spatula works best for flipping.
• Blender or hand mixer (optional) – To make the batter extra smooth, though whisking by hand works fine.
• Cooling rack or plate for resting cooked crepes.

If you don’t have a crepe pan, a well-seasoned cast-iron skillet or non-stick frying pan will do just fine. Budget-friendly non-stick skillets are widely available and make crepe flipping a breeze. Just be sure to keep the pan lightly buttered between crepes to prevent sticking. I’ve learned that a little patience and a well-heated pan are the secret weapons here.

Preparation Method

1. Make the batter: In a large mixing bowl, whisk together 1 cup (125g) all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt. In a separate bowl, beat 2 large eggs, then gradually whisk in 1 1/4 cups (300ml) milk and 1 teaspoon vanilla extract. Slowly pour the wet mixture into the dry ingredients, whisking constantly to avoid lumps. Stir in 2 tablespoons (30g) melted butter. The batter should be thin and smooth. Let rest for 15-20 minutes to relax the gluten (this helps the crepes stay tender).
2. Heat the pan: Warm your non-stick skillet or crepe pan over medium heat. Lightly butter the surface using a paper towel or brush. You want the pan hot enough so batter sizzles on contact but not so hot it burns quickly (medium heat usually works).
3. Cook the crepes: Pour about 1/4 cup (60ml) of batter onto the center of the pan. Immediately tilt and swirl the pan to spread the batter thinly and evenly. Cook for about 1-2 minutes until the edges lift slightly and the underside is golden. Use a spatula to carefully flip the crepe and cook the other side for 30 seconds to 1 minute. Transfer cooked crepe to a plate or cooling rack. Repeat with remaining batter, buttering pan as needed.
4. Assemble crepes: While crepes are still warm, spread a generous tablespoon of Nutella over half of each crepe. Add slices of fresh strawberries on top of the Nutella. Fold the crepe over the filling, then fold once more to form a triangle or simply roll it up. The warmth of the crepe softens the Nutella just enough for a luscious melt without making a mess.
5. Serve: Dust with powdered sugar and serve immediately with extra strawberries or a dollop of whipped cream or vanilla ice cream for an extra indulgent touch.

If your batter feels too thick after resting, add a splash of milk to loosen it. Too thin? Add a little more flour. The batter consistency is key to thin, tender crepes. Also, don’t rush flipping—let the crepe cook enough to release easily from the pan.

Cooking Tips & Techniques

Mastering crepes takes a bit of practice but is totally doable. Here are some tips I’ve picked up along the way:

• Resting the batter: This is crucial. It lets the flour hydrate fully and the gluten relax, which means your crepes won’t be tough or rubbery.
• Pan temperature: Medium heat works best. Too hot and the crepes burn before cooking through, too cool and they don’t brown properly.
• Butter sparingly: Use just a thin layer of butter on your pan between crepes to prevent sticking without making them greasy.
• Swirling the batter: Pour and swirl immediately for an even, thin layer. If you wait too long, the batter will pool unevenly.
• Flipping finesse: Use a flexible spatula and confidence! The crepe should lift easily if cooked enough. If it sticks, give it a little more time.
• Nutella spreading: Spread the Nutella while the crepe is warm but not too hot to avoid tearing. If Nutella is too thick, pop it in the microwave for 10 seconds to soften.
• Multitasking: While one crepe cooks, prep your strawberries or dust the already cooked ones with powdered sugar to keep the workflow smooth.

Honestly, the first few might not look perfect, but that’s part of the fun! Each crepe gets better as you go.

Variations & Adaptations

Want to mix things up with these Nutella stuffed crepes? Here are some tasty variations and adaptations I love:

• Dietary swaps: Use gluten-free flour blends for a gluten-free option, or swap whole milk for almond or oat milk to keep it dairy-free.
• Fruit substitutions: Instead of strawberries, try fresh raspberries, blueberries, or even sliced bananas for a different flavor profile.
• Nutella alternatives: If hazelnut spread isn’t your thing, peanut butter or almond butter work surprisingly well, especially with a drizzle of honey.
• Cooking method: For a fuss-free option, try making these in a non-stick electric crepe maker if you have one. It speeds up the process and keeps crepes ultra-thin.
• Flavor twists: Add a sprinkle of cinnamon or orange zest to the batter for an extra layer of flavor. You can also add a splash of rum or vanilla liqueur for an adult-friendly version.

One time, I swapped in mango and toasted coconut with the Nutella for a tropical twist—it was a hit at brunch! Feel free to customize these crepes to your taste buds and pantry.

Serving & Storage Suggestions

These crepes are best served warm, right off the skillet, when the Nutella is melty and the strawberries are juicy. I like to dust them with powdered sugar and add a dollop of whipped cream or a scoop of vanilla ice cream for that extra indulgence. Pair them with a cup of strong coffee or a fruity mimosa for a brunch that feels special without any hassle.

If you have leftovers (though that’s rare!), you can store the crepes and filling separately in airtight containers in the refrigerator for up to 2 days. To reheat, gently warm the crepes in a non-stick pan over low heat or microwave for 15-20 seconds until just warmed through. Avoid overheating or they’ll dry out.

Flavor-wise, these crepes don’t really improve over time, so they’re best enjoyed fresh. However, if you want to prep ahead, make the crepes in advance and assemble just before serving to keep everything fresh and delicious.

Nutritional Information & Benefits

Each Nutella stuffed crepe with strawberries contains roughly:

Calories	Approx. 250-300 kcal per crepe
Fat	12-15g (mostly from Nutella and butter)
Carbohydrates	30-35g (includes sugars from Nutella and strawberries)
Protein	6-7g (from eggs and milk)

Strawberries bring a boost of vitamin C, fiber, and antioxidants, making this indulgent treat a bit more wholesome. Using fresh fruit adds natural sweetness and a refreshing contrast. For those watching dietary restrictions, swapping in gluten-free flour or dairy-free milk makes this dessert accessible without losing the charm.

From a wellness perspective, this recipe lets you enjoy a rich, satisfying dessert that’s homemade with control over ingredients—no mystery additives here. It’s all about balance and enjoying the small pleasures without overdoing it.

Conclusion

In short, these decadent Nutella stuffed crepes with strawberries are a total crowd-pleaser and honestly, one of the easiest indulgences you can make at home. You’ll love how simple ingredients come together to create a dessert that feels fancy but is really just pure comfort food with a fresh twist. Customize them to your liking—more fruit, different spreads, or extra toppings—the possibilities are endless.

Personally, I love this recipe because it reminds me of cozy mornings and family moments, yet it’s quick enough to whip up any time the craving hits. Give it a try and let me know how you make it your own. And hey, if you enjoyed this recipe, don’t forget to share it with your friends or drop a comment below—I’d love to hear your crepe stories!

Here’s to many more delicious mornings and sweet memories.

FAQs

Can I make the crepe batter ahead of time?

Yes! You can make the batter up to 24 hours in advance and keep it covered in the refrigerator. Just give it a good stir before cooking.

What if I don’t have fresh strawberries?

Frozen, thawed strawberries work well too. You can also substitute raspberries, blueberries, or bananas depending on your preference.

How do I prevent the crepes from sticking to the pan?

Make sure your pan is well heated and lightly buttered between each crepe. Using a good non-stick skillet really helps with easy flipping.

Can I freeze the crepes?

Yes, you can freeze cooked crepes (without filling) by stacking them with parchment paper in between. Freeze in an airtight bag for up to 2 months. Thaw before filling and serving.

Is there a dairy-free version of this recipe?

Absolutely! Use dairy-free milk like almond or oat milk, and replace butter with coconut oil or dairy-free margarine. Nutella is generally dairy-free, but check the label to be sure.

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