Creamy Strawberry Nutella Crepes Recipe Easy Homemade Crispy Golden Edge

Let me tell you, the scent of warm, buttery crepes sizzling in the pan, mingling with the sweet aroma of fresh strawberries and rich Nutella, is enough to make anyone’s mouth water. The first time I made these creamy strawberry Nutella crepes with a crispy golden edge, I was instantly hooked. It was one of those moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember when I was knee-high to a grasshopper, my grandma would whip up crepes on lazy Sunday mornings, but nothing quite like this—this recipe marries the classic thin pancake with a luscious, dreamy filling that feels like a warm hug.

Years ago, I stumbled upon this delightful combo during a rainy weekend, trying to recreate that nostalgic crepe magic but with a twist. Honestly, I wish I had discovered this recipe earlier—it’s dangerously easy and packs pure, nostalgic comfort. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Whether it was my kids grabbing seconds or friends asking for the recipe at brunch, these creamy strawberry Nutella crepes have become a staple for family gatherings and sweet treats that brighten up any occasion.

You know what? These crepes are perfect for everything from cozy weekend breakfasts to impressing guests at potlucks. The crispy golden edges add that delightful texture contrast that makes each bite irresistibly good. After testing this recipe more times than I can count (in the name of research, of course), I can confidently say you’re going to want to bookmark this one.

Why You’ll Love This Recipe

After countless trials and tweaks, this creamy strawberry Nutella crepes recipe stands out like no other. It’s not just another crepe recipe—it’s the best version you’ll make at home, and here’s why:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy mornings or last-minute dessert cravings.
• Simple Ingredients: No fancy trips to specialty stores; you likely have everything in your pantry and fridge right now.
• Perfect for Brunch & Gatherings: Great for weekend family breakfasts, brunch parties, or when you want to impress without stress.
• Crowd-Pleaser: Kids and adults alike rave about the creamy filling paired with that crispy, golden edge.
• Unbelievably Delicious: The smooth Nutella and strawberry cream filling balances perfectly with the thin, slightly crispy crepe wrapper.

What makes this recipe different? The trick is in the batter’s silky texture and the cooking technique that creates those lacy, crispy edges that everyone loves. Plus, blending the strawberries into a creamy filling with just a hint of sweetness makes it feel indulgent but not overwhelming. Honestly, it’s the kind of recipe that makes you close your eyes after the first bite, savoring the sweet and nutty flavors together. It’s comfort food reimagined—simple, fast, and satisfying.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fuss. Most are pantry staples, and the fresh strawberries add a seasonal pop of brightness.

• For the crepe batter:
  • 1 cup (125g) all-purpose flour (I prefer King Arthur for consistent texture)
  • 2 large eggs, room temperature
  • 1 1/4 cups (300ml) whole milk (or use almond milk for a dairy-free version)
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 tablespoon granulated sugar (adds a subtle sweetness)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional, but highly recommended)
• For the creamy strawberry Nutella filling:
  • 1 cup (150g) fresh strawberries, hulled and sliced (use frozen if out of season, just thaw first)
  • 1/2 cup (120g) Nutella hazelnut spread
  • 1/2 cup (120ml) heavy cream or whipping cream (can swap with coconut cream for dairy-free)
  • 2 tablespoons powdered sugar (adjust to taste)
  • 1 teaspoon lemon juice (brightens the strawberry flavor)
• Optional toppings:
  • Fresh strawberries for garnish
  • Powdered sugar for dusting
  • Chopped hazelnuts for crunch
  • Whipped cream

When selecting strawberries, look for firm, brightly colored berries for the best flavor. Nutella is my go-to for that classic hazelnut chocolate taste, but you can try other hazelnut spreads if preferred. The butter adds richness and helps crisp the edges perfectly.

Equipment Needed

• Non-stick 8-10 inch skillet or crepe pan – a good-quality pan makes all the difference for those crispy edges. I’ve found that a thin, lightweight crepe pan heats evenly and helps with flipping.
• Mixing bowls – one for batter, one for the filling.
• Whisk or electric mixer – to blend the batter smoothly and whip the cream without lumps.
• Spatula – thin and flexible for flipping delicate crepes.
• Blender or food processor – for blending strawberries into the creamy filling.
• Measuring cups and spoons – precise measurements help the batter come out just right.
• Optional: a squeeze bottle or ladle for pouring batter evenly.

If you don’t have a crepe pan, a regular non-stick skillet works fine. Just be patient with the heat and use a good amount of butter to prevent sticking. For budget-friendly options, a cast iron skillet can also do the job once properly seasoned.

Preparation Method

1. Prepare the crepe batter: In a large mixing bowl, whisk together 1 cup (125g) all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt. In a separate bowl, beat 2 large eggs with 1 1/4 cups (300ml) whole milk and 1 teaspoon vanilla extract until smooth. Gradually add the wet ingredients into the dry, whisking constantly to avoid lumps. Stir in 2 tablespoons melted unsalted butter. Let the batter rest for at least 20 minutes at room temperature—this helps the gluten relax and creates tender crepes.
2. Make the creamy strawberry Nutella filling: While the batter rests, place 1 cup (150g) sliced fresh strawberries, 1/2 cup (120g) Nutella, 1/2 cup (120ml) heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon lemon juice into a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if desired. Chill in the fridge to thicken slightly.
3. Heat the pan and cook the crepes: Place your non-stick skillet or crepe pan over medium heat. Add a small pat of butter and swirl to coat. Pour about 1/4 cup (60ml) batter into the center of the pan, immediately tilting and swirling to spread the batter thin and evenly. Cook for 1-2 minutes until the edges start to lift and the bottom turns golden brown with crispy edges. Carefully flip with a spatula and cook for another 30 seconds to 1 minute. Transfer cooked crepe to a plate and cover loosely with foil to keep warm. Repeat with remaining batter, adding butter as needed.
4. Assemble the crepes: Spread a generous spoonful of the creamy strawberry Nutella filling onto half of each crepe. Fold the crepe over the filling, then fold again into a triangle or roll it up—whatever you prefer. Arrange on serving plates.
5. Add finishing touches: Garnish with fresh strawberries, a dusting of powdered sugar, and chopped hazelnuts for crunch. Serve immediately for that perfect balance of warm crepes and cool, creamy filling.

Quick tip: If your batter feels too thick after resting, add a splash more milk to loosen it. The batter should be thin enough to spread easily but not watery. Watch the heat carefully; too hot and the crepes burn, too low and they won’t crisp up.

Cooking Tips & Techniques

Here’s what I’ve learned cooking these creamy strawberry Nutella crepes to crispy perfection:

• Rest the batter: Letting your crepe batter rest is not optional. It really makes the crepes tender and easier to spread.
• Maintain medium heat: Too hot and your crepes will burn before cooking through. Too low and you won’t get that golden, crispy edge we all love.
• Butter is your friend: Use a little butter to grease the pan before each crepe. It helps with flavor and texture—but don’t overdo it, or your edges won’t crisp properly.
• Swirl quickly: Pour the batter in one spot and swirl immediately to spread it thin. A thin layer is key for crisp edges and soft centers.
• Flip with confidence: Use a thin, flexible spatula and flip gently but decisively.
• Keep crepes warm: Stack cooked crepes covered loosely with foil or a clean kitchen towel to keep them pliable while you finish the batch.

One time I tried skipping the batter rest—let’s just say the crepes were tough and didn’t spread well. Lesson learned! Also, blending the filling until ultra-smooth gives that dreamy texture that everyone loves, so don’t rush this step.

Variations & Adaptations

You can easily customize these creamy strawberry Nutella crepes to suit your taste or dietary needs:

• Dietary: Use gluten-free flour blend in place of all-purpose flour to make gluten-free crepes. Swap dairy milk and cream with almond or oat milk and coconut cream for a dairy-free treat.
• Seasonal: Swap strawberries with fresh blueberries, raspberries, or sliced peaches depending on the season. Frozen berries work too, just thaw and drain excess juice.
• Flavor twists: Add a splash of orange zest or a pinch of cinnamon to the batter for a subtle flavor boost. Mix chopped toasted hazelnuts into the filling for extra crunch.
• Cooking methods: If you don’t have a skillet, crepes can be made on a flat griddle or even in a non-stick frying pan. Adjust heat accordingly for even cooking.
• Personal variation: I once tried swirling in a little mascarpone cheese with the Nutella cream filling for an even richer, silkier texture—dangerously good!

Serving & Storage Suggestions

Serve these creamy strawberry Nutella crepes warm, straight from the pan, for the best experience. The crispy edges are at their peak right away, and the filling is luxuriously smooth and cool. Pair them with a cup of freshly brewed coffee, a glass of cold milk, or even a sparkling rosé for brunch vibes.

If you need to store leftovers, wrap crepes individually in plastic wrap and keep them in an airtight container in the refrigerator for up to 2 days. The filling may soften the edges slightly, but reheating on a dry skillet over medium heat for 30 seconds per side brings back a bit of crispiness. Avoid reheating in the microwave if you want to keep the texture intact.

Flavors actually deepen after a few hours in the fridge, so these crepes can taste even better the next day if you’re okay with slightly less crunch. For longer storage, the plain crepes freeze well; just thaw and reheat when ready to fill and serve.

Nutritional Information & Benefits

Each serving of creamy strawberry Nutella crepes (about 2 crepes) provides roughly:

Calories	320-350 kcal
Protein	8g
Carbohydrates	40g
Fat	15g
Fiber	3g

Strawberries bring vitamin C and antioxidants to the table, while Nutella adds a bit of indulgence with hazelnuts contributing some healthy fats. Using whole milk and real butter gives a satisfying richness but swapping to plant-based alternatives can lighten the recipe. This recipe is not gluten-free unless you use a gluten-free flour blend, and it contains dairy and nuts, so keep that in mind for allergies.

From my wellness perspective, this recipe is a balance of comfort and freshness—perfect for lifting your spirits on any day.

Conclusion

These creamy strawberry Nutella crepes with a crispy golden edge are truly a recipe worth trying. They combine simple ingredients and straightforward steps to create a dessert or breakfast that feels special but is easy enough for a weekday treat. I love how customizable it is, letting you add your own spin or keep it classic. Honestly, this recipe holds a special place in my heart because it brings back warm memories while making new ones with every bite.

Give it a go, tweak it to your liking, and don’t forget to share your experience or any fun variations you try. Your kitchen is about to smell amazing, and your taste buds will thank you. Happy cooking!

FAQs

Can I make the crepe batter ahead of time?

Yes! You can prepare the batter a day in advance and keep it covered in the fridge. Just give it a good whisk before cooking.

What if I don’t have fresh strawberries?

Frozen strawberries thawed and drained work well too. You can also substitute with other berries like blueberries or raspberries.

How do I get those crispy golden edges on the crepes?

Use a hot non-stick pan with a little butter, and spread the batter thinly and evenly. Cook until the edges lift and turn golden before flipping.

Can I freeze these crepes?

You can freeze the plain crepes wrapped tightly for up to a month. Defrost before filling and serving for best results.

Is there a dairy-free version of this recipe?

Absolutely! Use plant-based milk like almond or oat milk and swap heavy cream for coconut cream. Use dairy-free butter or oil for cooking.

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