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Creamy Strawberry Nutella Crepes Recipe Easy Homemade Crispy Golden Edge

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Delicious thin crepes with crispy golden edges filled with a creamy strawberry and Nutella filling, perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 2 large eggs, room temperature
  • 1 1/4 cups (300ml) whole milk or almond milk for dairy-free
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 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
  • 1 teaspoon lemon juice
  • Optional toppings: fresh strawberries, powdered sugar, chopped hazelnuts, whipped cream

Instructions

  1. Prepare the crepe batter: In a large mixing bowl, whisk together flour, sugar, and salt. In a separate bowl, beat eggs with milk and vanilla extract until smooth. Gradually add wet ingredients into dry, whisking constantly to avoid lumps. Stir in melted butter. Let batter rest for at least 20 minutes at room temperature.
  2. Make the creamy strawberry Nutella filling: Place sliced strawberries, Nutella, heavy cream, powdered sugar, and lemon juice into a blender or food processor. Blend until smooth and creamy. Chill in the fridge to thicken slightly.
  3. Heat the pan and cook the crepes: Heat a non-stick skillet or crepe pan over medium heat. Add a small pat of butter and swirl to coat. Pour about 1/4 cup batter into the center, tilt and swirl to spread thin. Cook 1-2 minutes until edges lift and bottom is golden with crispy edges. Flip and cook another 30 seconds to 1 minute. Transfer crepe to plate and cover loosely with foil. Repeat with remaining batter.
  4. Assemble the crepes: Spread a generous spoonful of the creamy strawberry Nutella filling onto half of each crepe. Fold over the filling, then fold again into a triangle or roll up. Arrange on serving plates.
  5. Add finishing touches: Garnish with fresh strawberries, powdered sugar, and chopped hazelnuts. Serve immediately.

Notes

Let the batter rest for at least 20 minutes to relax gluten and create tender crepes. Maintain medium heat to avoid burning and achieve crispy edges. Use butter to grease pan but not too much to keep edges crisp. If batter is too thick after resting, add a splash of milk. Store leftovers wrapped individually in the fridge up to 2 days; reheat on skillet to restore crispiness.

Nutrition

Keywords: crepes, strawberry, Nutella, dessert, breakfast, brunch, creamy filling, crispy edges

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