Nutella Stuffed Crepes Recipe Easy Homemade Dessert with Strawberries
Delicious and easy Nutella stuffed crepes with fresh strawberries, perfect for breakfast or dessert. Thin, tender crepes filled with creamy Nutella and juicy strawberries for a nostalgic comfort treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 1 cup (125g) all-purpose flour (or gluten-free flour)
- 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
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (280g) Nutella or chocolate hazelnut spread
- 1 1/2 cups (225g) fresh strawberries, hulled and sliced
- Powdered sugar for dusting (optional)
- Whipped cream or vanilla ice cream (optional)
Instructions
- Make the batter: In a large mixing bowl, whisk together flour, sugar, and salt. In a separate bowl, beat eggs, then gradually whisk in milk and vanilla extract. Slowly pour wet mixture into dry ingredients, whisking constantly to avoid lumps. Stir in melted butter. Let batter rest for 15-20 minutes.
- Heat the pan: Warm a non-stick skillet or crepe pan over medium heat. Lightly butter the surface.
- Cook the crepes: Pour about 1/4 cup (60ml) batter onto the pan center. Tilt and swirl to spread thinly. Cook 1-2 minutes until edges lift and underside is golden. Flip and cook 30 seconds to 1 minute. Transfer to plate or cooling rack. Repeat.
- Assemble crepes: While warm, spread a tablespoon of Nutella over half of each crepe. Add sliced strawberries on top. Fold crepe over filling, then fold again or roll up.
- Serve: Dust with powdered sugar and serve immediately with extra strawberries, whipped cream, or vanilla ice cream.
Notes
Resting the batter is crucial for tender crepes. Use medium heat to avoid burning. Butter the pan lightly between crepes. Spread Nutella while crepes are warm but not too hot to prevent tearing. If batter is too thick after resting, add milk; if too thin, add flour.
Nutrition
- Serving Size: 1 crepe
- Calories: 275
- Sugar: 15
- Sodium: 150
- Fat: 13.5
- Saturated Fat: 5
- Carbohydrates: 32.5
- Fiber: 2
- Protein: 6.5
Keywords: Nutella crepes, stuffed crepes, crepes with strawberries, easy dessert, homemade crepes, breakfast crepes, chocolate hazelnut crepes