Description
A perfected recipe for fluffy, tender homemade crepes that are sturdy enough to hold Nutella and fresh strawberries without tearing. This recipe emphasizes a rested batter for the best texture and includes tips for easy cooking and storage.
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 ½ cups (360ml) whole milk
- 3 tablespoons (42g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ cup Nutella
- 1 pint fresh strawberries, hulled and sliced
- Powdered sugar, for dusting
- Fresh mint leaves, optional for garnish
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; small lumps are acceptable.
- Cover the bowl with plastic wrap or a damp towel and let the batter rest at room temperature for at least 30 minutes to allow the flour to hydrate and gluten to relax.
- While the batter rests, slice the strawberries and soften the Nutella slightly if needed.
- Heat an 8 or 9-inch non-stick skillet over medium heat for 2 minutes. Test the heat with water drops; they should sizzle and evaporate quickly.
- Lightly grease the pan with a paper towel dipped in butter or oil.
- Pour about ¼ cup of batter into the center of the pan and immediately tilt and swirl the pan to spread the batter into a thin, even layer.
- Cook for 1-2 minutes until the top looks dry and the edges are golden brown. Slide a spatula under the crepe to loosen, then flip.
- Cook the second side for 30-60 seconds until warm and set. Transfer to a plate.
- Repeat with remaining batter, keeping cooked crepes warm in a 200°F (95°C) oven if serving a crowd.
- To serve, spread Nutella over the bottom half of a warm crepe, top with sliced strawberries, and dust with powdered sugar. Fold or roll and serve immediately.
Notes
The batter must rest for 30 minutes to ensure fluffy, tender crepes. If the pan is too hot, the crepes will be thick; if too cool, they will stick. Keep cooked crepes warm in a 200°F oven. These crepes freeze well if stored without filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 2 crepes with Nutell
- Calories: 380
- Sugar: 28
- Sodium: 220
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 52
- Fiber: 3
- Protein: 8
Keywords: crepes, fluffy crepes, Nutella crepes, strawberry crepes, homemade crepes, breakfast recipe, French pastry, brunch ideas