Nutella and Strawberry Crepes

Do you have a picky breakfast eater?

Are you at an impasse trying to think of new breakfast items for your little gremlins?

Do you need an easy breakfast for visiting company?

Do you have like 3 ounces of energy on a weekend morning (even after 2 cups of coffee) but you want to show that you care a little more than what a bowl of cereal offers?

I give you….the easy Nutella crepe. You can whip up the crepe batter in like 5 minutes the night before, park the batter in the fridge and the next morning all you have to do is whip out some fast crepes. If you really want to save time- you can make up all the crepes (without the filling) the night before- stack them between sheets of wax paper, then place the entire stack in a sealed plastic baggie tucked safely in the fridge for morning.

I paired the classic Nutella and strawberries here, but you can swap in fresh raspberries or bananas too. If you don’t want to use Nutella, fresh seasonal fruits paired with some sweetened cream cheese, mascarpone, or honey greek yogurt would work. Honey-vanilla greek yogurt with fresh peaches would be great once fresh peaches come into season. If you want to go really low maintenance you can simply smear some great jam and roll them up to serve.


strawberry nutella crepes



strawberry and nutella crepes


Sweet Crepe Batter

yield: about 12 crepes (about 8 inches)

serves: 4-6

3/4 Cup milk (2 % is fine) (room temperature)

1/2 Cup water (lukewarm)

2 eggs (room temperature)

3 Tbsp. melted butter (+ more for prepping pan)

2 tsp. sugar

1/2 tsp. vanilla

pinch of salt

1 Cup all-purpose flour

Note: you can use this same recipe for savory crepes- just omit the sugar and vanilla.

1. In a blender pulse to combine all the ingredients except the flour. Add the flour then combine for about 20-30 seconds. Cover the batter and let rest in the fridge for at least an hour or overnight.

2. Heat a small (6-8 inch) non-stick pan over medium low heat and add a little smear of butter. Tip: I like to use the cut end of a stick of butter and quickly swipe over the surface of the pan. You’ll want to do this for each crepe.

3. Pour 2 Tbsp. of batter over surface of your pan, pick up the pan off the heat and immediately swirl the batter (using a circular motion and tilting your wrist) in the pan 3-4 times until pan is coated with your batter. Set the pan back on the heat and heat until lightly browned; about 2 minutes. Use a bamboo skewer or toothpick to pick up the edge of the crepe and flip it over to the other side and heat until browned as well. Move your crepe to a large plate and stack your crepes between pieces of wax paper while you continue making the rest of the crepes.

To fill: smear a thin layer of Nutella using an offset spatula over surface of crepe. Place thin slices of strawberries over one side of the crepe, then fold in half and then half again forming a wedge shape. You can also roll them into a log shape if you like. Sprinkle with optional confectioners sugar for serving.

For Filling:


Fresh fruit(s) such as thinly sliced strawberries, raspberries, or sliced bananas.

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