5.0 from 81 votes
Nutella Crepes
Because crepe batter is so thin, it can be hard to make the batter smooth and lump free, even with a mixer. I find the best, easiest and fastest way is to use a blender. The key step is to rest the batter for 1 hour to allow the bubbles to subside - this helps ensure the crepes don't tear when you flip them. I don't have a crepe pan, I just make this in my non stick fry pan. Spread your crepes with Nutella and sliced strawberries for an irresistible breakfast or dessert!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 8
Calories: 217 kcal
Course:
Breakfast
Cuisine:
French , American
Ingredients
Batter
- 1 cup / 150 g plain flour (all purpose flour)
- 1 1/2 cups / 375 ml milk (I use low fat)
- 2 eggs
- 3 tbsp / 40 g unsalted butter
- 1 tsp vanilla extract
- 2 tbsp white sugar (optional, I find the Nutella makes it sweet enough)
- Pinch of salt
Crepes
- 2 tsp unsalted butter
- Nutella (homemade or store bought)
- strawberries , sliced
- Icing sugar / confectionary sugar , for dusting
Instructions
- Place Batter ingredients in a blender. Pulse 10 times, or until smooth and lump free (I used my Vitamix - Pulse Button!❤️)
- Place Batter in fridge for 1 hour (Note 1).
- Heat a non stick skillet over medium high heat. Add 1/4 tsp butter and melt.
- Add 1/4 cup batter (Note 2) and quickly swirl to spread. Cook the first side for 1 minute or until there are light golden brown patches. Flip and cook the other side for 30 seconds.
- Slide out of the skillet onto a tray / board. Repeat with remaining crepes, overlapping them into the board. (Note 3)
- Spread Nutella onto crepe - as much as you want! Cover half the crepe with strawberry slices, then fold into half then into quarters. Transfer to plate. Sprinkle with icing sugar and serve with extra strawberries!
Cup of Yum
Notes
- This allows the bubbles to subside and prevents the crepes from tearing when flipping.
- The amount of batter required will depend on your skillet size. The flat base of my skillet is 21cm / 8.5", the rim is 26cm / 10.5". For this size skillet, 1/4 cup of batter is the amount I need to evenly cover the base with a thin layer of batter. You want it to be thin but not paper thin (i.e. see through). Refer to the video for visuals.
- To reheat, stack them onto a plate and microwave for 10 seconds. Do not heat too much otherwise they are prone to tearing. Do not cover with cling wrap because it will sweat and make them tear.
- The batter can be refrigerated for up to 48 hours.
- Nutrition per crepe, assuming 1 tbsp of Nutella and strawberries (sliced) per crepe.
Nutrition Information
Serving
117g
Calories
217cal
(11%)
Carbohydrates
24g
(8%)
Protein
5.4g
(11%)
Fat
11g
(17%)
Saturated Fat
7.7g
(39%)
Cholesterol
58mg
(19%)
Sodium
78mg
(3%)
Potassium
149mg
(4%)
Fiber
1.6g
(6%)
Sugar
10.2g
(20%)
Vitamin A
200IU
(4%)
Vitamin C
20.6mg
(23%)
Calcium
80mg
(8%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 217
% Daily Value*
| Serving | 117g | |
| Calories | 217cal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 5.4g | 11% |
| Fat | 11g | 17% |
| Saturated Fat | 7.7g | 39% |
| Cholesterol | 58mg | 19% |
| Sodium | 78mg | 3% |
| Potassium | 149mg | 3% |
| Fiber | 1.6g | 6% |
| Sugar | 10.2g | 20% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 20.6mg | 23% |
| Calcium | 80mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.