I studied abroad in Rome during college, as part of a Roman Civilization course. It was a great experience, and I’ll never forget some of the beautiful sights that we saw and fantastic meals that we ate. But one of my favorite “discoveries” was the combination of Nutella and strawberries. Nutella wasn’t quite as popular worldwide back then as it is now, so it really was the first time I’d ever tasted the nutty, chocolatey treat. As you can probably tell, I’m a little in love with it to this day.
My husband and I have been talking about taking a Europe trip this year, focusing on Rome and Paris. And this Nutella and strawberry crepe recipe seems like a perfect way to get in the mood for both of those cities. It’s a decadent treat that’s perfect for dessert (or breakfast, we won’t tell!). Keep it in mind for Valentine’s Day; I know I’d be delighted if someone made it for me! You could also replace the whipped cream with a scoop of ice cream and no one would complain.
Crepes can be a bit intimidating because they’re a little delicate. I thought this YouTube video was pretty helpful to watch before I made them. I actually love that there’s no annoying commentary in this particular video, but if you prefer more vocal direction then there are plenty of other videos out there to give you the confidence to make your own crepes!
- 2 large eggs
- 3/4 cup milk
- 1/2 cup flour
- 3 tablespoons + 2 tablespoons melted butter
- 2 1/2 tablespoons brown sugar, loose (not packed)
- 1 teaspoon vanilla extract
- 1/4 to 1/2 cup Nutella, warmed slightly in the microwave to make it easier to spread
- 1/4 to 1/2 cup sliced fresh strawberries
- 1/2 to 1 cup vanilla whipped cream (recipe below)
- Combine the eggs, milk, flour, 3 tablespoons butter, brown sugar and vanilla extract. Pulse to combine.
- Let rest in the refrigerator for at least 1 hour, and up to 2 days.
- Heat a small or medium-sized nonstick skillet (or a crepe pan, if you're fancy like that!) over medium-high heat. Use a pastry brush to put a thin layer of the remaining melted butter on the skillet.
- Pour about 1/8-1/4 cup of batter into the skillet, swirling the pan to coat the bottom of the pan. The amount of batter you use will depend on the size of your pan, but you want to swirl the pan as you pour so that the batter forms a thin, even layer over the bottom of the pan.
- Let it cook until the edges begin to brown slightly, about 30-60 seconds. Using a plastic or rubber spatula, loosen the crepe from the pan and flip it over. I find it best to use the spatula to loosen the crepe then my hands to actually flip it. Cook for another 15-30 seconds.
- Remove from the heat. Spread a thin layer of Nutella over half of the crepe. Arrange the strawberries over the Nutella.
- Fold the half of the crepe without fillings over the filling side (so it looks like a calzone). Fold the crepe in half again, so it forms a wedge.
- Top with whipped cream and enjoy!
- The size of your pan will determine how many crepes you will get out of a batch. I used 12 inch nonstick skillet (because it's the only nonstick skillet I have. Why??), but I wished I had a smaller one because they were larger than I would have liked. That size pan yields 5 crepes. I would suggest making a double batch just in case 😉
- 1/2 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- Combine all of the ingredients in a medium stainless steel bowl.
- Whisk rapidly until soft peaks form. Continue whisking if you prefer a stiffer whipped cream.
- Keep refrigerated. Will hold for about a day.
- Place the whisk and stainless steel bowl in the freezer for about 15-30 minutes before making. Colder components will make it set up more quickly.
- You can also use a hand mixer/stand mixer with a whisk attachment. Or enlist a friend to help you whisk, it can take a few minutes!