Galentines Brunch Strawberry Crêpes (Printer Friendly)

Golden crêpes layered with creamy Nutella and fresh strawberries for a delightful brunch.

# What You Need:

→ Crêpe Batter

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
08 - Unsalted butter for pan

→ Filling

09 - 1/2 cup chocolate-hazelnut spread
10 - 2 cups fresh strawberries, hulled and sliced

→ Garnish

11 - Powdered sugar for dusting
12 - Whipped cream
13 - Fresh strawberries for serving

# Directions:

01 - Whisk together flour, sugar, and salt in a mixing bowl.
02 - In a separate bowl, whisk eggs, then add milk, melted butter, and vanilla extract.
03 - Gradually add wet ingredients to dry mixture, whisking until smooth and lump-free. Allow batter to rest for 10 to 15 minutes.
04 - Heat an 8 to 10-inch nonstick skillet over medium heat and lightly brush with butter.
05 - Pour approximately 1/4 cup batter into pan, immediately swirling to coat bottom evenly. Cook for 1 to 2 minutes until edges lift easily and bottom achieves golden color.
06 - Flip crêpe and cook for 30 to 60 seconds on reverse side. Transfer to plate and repeat process with remaining batter, stacking crêpes with parchment paper between layers.
07 - Spread 1 tablespoon chocolate-hazelnut spread onto each crêpe, add layer of sliced strawberries, then fold or roll up.
08 - Dust with powdered sugar and serve with whipped cream and additional fresh strawberries.

# Pro Advice:

01 -
  • These crêpes are way easier than they look—once you nail that first one, you're basically golden for the rest of the stack.
  • The Nutella-strawberry combo never gets old because it somehow tastes both indulgent and refreshingly bright at the same time.
  • You can make the crêpes ahead and stack them in the fridge, which means you're actually relaxed when guests arrive instead of stressed at the stove.
02 -
  • The batter resting time isn't just suggested—it's the difference between crêpes that taste slightly floury and ones that taste silky and refined, so don't skip it even if you're in a hurry.
  • If your first crêpe turns out a bit thick or lumpy, that's basically a test run for your pan temperature and technique, so don't stress about it; just adjust and move forward because crêpe number two will probably be perfect.
03 -
  • If you're making these for a crowd, prepare all your crêpes first and keep them warm stacked on a plate with a tea towel over the top, then do all your filling and assembly at once so everything's hot and beautiful when people eat.
  • Invest in a nonstick skillet that actually works—one that has real nonstick coating instead of the cheap stuff makes these so much more forgiving and honestly changes your whole attitude toward making them regularly.
Go Back