Nutella Crepes with Strawberries

The ultimate crepe experience – Nutella Crepes!! Tender crepes slathered with Nutella and stuffed with strawberries, the only problem with these is portion control. Just one more crepe, just one more….

Great crepes are all about getting the batter right. I find that the best and easiest way to make a perfect batter is using a blender. No lumps, no tearing when you flip, with just 10 seconds of whizzing!

It’s a breeze to make crepes if you get the batter right. Too thin, and the crepes tear easily when you flip them. Too thick, then the batter is difficult to swirl around to coat the pan to make thin crepes. The wrong ratio of ingredients, and the crepes come out kind of rubbery (been there, done that…) rather than soft and tender.

The other challenge that people have is making a smooth batter. Because the batter is so thin, even if you sift the flour, it can be quite hard to get the lumps out of the batter using a mixer.

So this is how I make crepes. I originally sourced the recipe from Cook’s Illustrated then over the years, it evolved with little tweaks here and there. Using a blender, it literally takes 10 seconds to make the batter. Watch and see!

This is another recipe made using my Vitamix blender which has literally transformed my life. I’m still pinching myself that Vitamix asked me to develop recipes for them!! A Vitamix has been on my Wish List for ages, but year after year, Santa failed to deliver…..

It’s been wicked fun discovering what a Vitamix can do. Like – did you know you can make breadcrumbs using fresh bread (not toasted) with a Vitamix? Yup! Get those blades whirling, scrunch the bread into a ball then drop it into the Vitamix. And…did you know you can make a béchamel sauce using a Vitamix? Because the blades are so powerful, they actually generate heat so you can make a white sauce that comes out hot and creamy using a Vitamix!!!

Oh! Before I forget – I made these Nutella Crepes with HOMEMADE NUTELLA! Just 5 ingredients – hazelnuts, icing sugar (confectionary sugar), cocoa powder, oil and vanilla. Whizz it up, and this is what you get……

Slather onto the crepes, top with strawberries…..

And this is what you get.

Doesn’t it look divine? Just like something you’d get at a bistro. 🙂

The weekend is here!!! I know you’ve been good all week. So you deserve a treat!!! Go on. These Nutella Crepes are calling your name! – Nagi x

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Nutella Crepes

Author: Nagi | RecipeTin Eats

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Breakfast

French, Western

4.91 from 10 votes

Servings8

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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!

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!

Recipe Notes:

1. This allows the bubbles to subside and prevents the crepes from tearing when flipping.

2. 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.

3. 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.

4. The batter can be refrigerated for up to 48 hours.

5. Nutrition per crepe, assuming 1 tbsp of Nutella and strawberries (sliced) per crepe.

Nutrition Information:

Serving: 117gCalories: 217cal (11%)Carbohydrates: 24g (8%)Protein: 5.4g (11%)Fat: 11g (17%)Saturated Fat: 7.7g (48%)Cholesterol: 58mg (19%)Sodium: 78mg (3%)Potassium: 149mg (4%)Fiber: 1.6g (7%)Sugar: 10.2g (11%)Vitamin A: 200IU (4%)Vitamin C: 20.6mg (25%)Calcium: 80mg (8%)Iron: 1.6mg (9%)

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

No crepes for you, Dozer! How about a strawberry instead?

This post is brought to you in partnership with Vitamix Australia. I am so honoured to have been selected to partner with such a high quality brand! I was compensated for this recipe, however, if I had not been blown away by my Vitamix Blender, I would have politely declined the offer. Here’s proof how much I love my Vitamix: it has been elevated to the very exclusive status of a permanent position on my kitchen bench. Extremely valuable real estate, reserved for only the very best and most commonly used appliances! – Nagi x

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