Galentines Brunch Strawberry Crêpes (Printable Version)

Golden crêpes filled with creamy Nutella and fresh strawberries, ideal for a festive brunch.

# Ingredient List:

→ 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 preparation

→ 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 - Additional fresh strawberries

# Directions:

01 - In a mixing bowl, whisk together flour, sugar, and salt until evenly distributed.
02 - In a separate bowl, whisk the eggs, then add milk, melted butter, and vanilla extract, mixing until combined.
03 - Gradually add the wet ingredients to the dry ingredients, whisking continuously until the batter is smooth and lump-free.
04 - Allow the batter to rest at room temperature for 10 to 15 minutes before cooking.
05 - Heat a nonstick skillet 8 to 10 inches in diameter over medium heat and lightly brush with butter.
06 - Pour approximately 1/4 cup of batter into the center of the pan and immediately swirl to coat the bottom thinly. Cook for 1 to 2 minutes until edges lift easily and the bottom is golden.
07 - Flip the crêpe using a spatula and cook the reverse side for 30 to 60 seconds until set. Transfer to a plate and repeat with remaining batter, stacking crêpes with parchment paper between layers.
08 - Spread 1 tablespoon of chocolate-hazelnut spread onto each crêpe, add a layer of sliced strawberries, and fold or roll.
09 - Dust assembled crêpes with powdered sugar and serve with whipped cream and additional fresh strawberries.

# Expert Tips:

01 -
  • They're thin enough to feel elegant but forgiving enough that slightly imperfect crêpes still taste absolutely delicious.
  • Nutella does most of the heavy lifting flavor wise, so you can actually relax while you cook.
  • You can make the crêpes ahead and just assemble at the last minute, which means less stress and more time actually enjoying people.
02 -
  • The resting time for the batter isn't optional—those 10 to 15 minutes completely change the texture from slightly grainy to impossibly silky, and it's worth the wait.
  • If your first crêpe tears or seems too thick, don't panic; adjust your heat down slightly and thin the next batch with a splash more milk, then embrace the imperfect ones as your own cook's privilege.
03 -
  • If the batter is too thick and crêpes come out too chunky, whisk in milk one tablespoon at a time until you get that thin, crepe-like consistency.
  • Keep your finished crêpes warm in a low oven while you cook the rest, and always flip with confidence—hesitation is what tears them.
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